Jambalaya

6 each Bay leaves

1 ½ teaspoons Salt

1 ½ teaspoons White pepper

1 ½ teaspoons Dry mustard

1 ½ teaspoons Cayenne

1 teaspoon Black pepper

1 teaspoon Thyme

4 ounces Butter, unsalted

2 pounds Andouille

1 ½ pounds Tasso

3 cups Onion

3 cups Celery

2 cups Bell pepper

1 tablespoon Tomato paste

3 teaspoons Garlic

4 cups Rice

9 cups Chicken stock

MOP:

Combine Bay leaves, salt, white pepper, dry mustard,

Cayenne, black pepper and thyme.

Melt butter in a large stock pot, add andouille and tasso

sauté for 5 minutes. Add the Trinity,

seasoning and garlic and saute for 15 more minutes.

Add rice and cook for 5 minutes. Add stock and cook

until rice is tender.