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Thoroughly combine the seasoning. Mix ingredients in a small bowl and set aside. In a large heavy skillet, melt margarine. Add ham and sausage. Cook for 5 minutes, stirring occasionally. Add onions, celery, bell peppers, garlic and seasoning mix. Stir well and continue cooking until browned, 10 to 12 minutes, stirring occasionally and scrapping bottom of pan occasionally. Add the stock, stirring well. Bring to a boil; reduce heat and simmer until rice is tender, about 20 minutes. Randy Rigg Posted to MM-Recipes Digest V3 #291 Date: Wed, 23 Oct 1996 14:00:35 -0600 From: email@example.com (S.Pickell)
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