Name: Chicken and Tasso Jambalaya
Yield: Makes 4 main-dish or 8 appetizer servings
Ingredients: 2 whole bay leaves; 2 teaspoons ground red pepper (preferably cayenne); 1 1/2 teaspoons salt; 1 1/2 teaspoons white pepper; 1 teaspoon dried thyme leaves; 1/2 teaspoon black pepper; 1/4 teaspoon rubbed sage; 2 tablespoons unsalted butter; 1/2 pound chopped tasso (preferred) or other smoked ham (preferably Cure 81), about 2 cups; 3/4 pound boneless chicken, cut into bite-size pieces, about 2 cups; 1 cup chopped onions, in all; 1 cup chopped celery, in all; 1 cup chopped green bell peppers, in all; 1 tablespoon minced garlic; 1/2 cup canned tomato sauce; 1 cup peeled and chopped tomatoes; 2 1/2 cups chicken stock; 1 1/2 cups uncooked rice (preferably converted)

Recipe information

Yield
Makes 4 main-dish or 8 appetizer servings

Ingredients

Seasoning mix:

2 whole bay leaves

2 teaspoons ground red pepper (preferably cayenne)

1 1/2 teaspoons salt

1 1/2 teaspoons white pepper

1 teaspoon dried thyme leaves

1/2 teaspoon black pepper

1/4 teaspoon rubbed sage

2 tablespoons unsalted butter

1/2 pound chopped tasso (preferred) or other smoked ham (preferably Cure 81), about 2 cups

3/4 pound boneless chicken, cut into bite-size pieces, about 2 cups

1 cup chopped onions, in all

1 cup chopped celery, in all

1 cup chopped green bell peppers, in all

1 tablespoon minced garlic

1/2 cup canned tomato sauce

1 cup peeled and chopped tomatoes

2 1/2 cups chicken stock

1 1/2 cups uncooked rice (preferably converted)

Preparation

Step 1
Combine the seasoning mix ingredients in small bowl and set aside.
Step 2
Melt the butter in a 2-quart saucepan over high heat. Add the tasso and cook until meat starts to brown, about 3 minutes, stirring frequently. Add chicken and continue cooking until chicken is brown, about 3 to 5 minutes, stirring frequently and scraping pan bottom well. Stir in the seasoning mix and 1/2 cup each of the onions, celery, and bell peppers and the garlic. Cook until vegetables start to get tender, about 5 to 8 minutes, stirring fairly constantly and scraping pan bottom as needed. Stir in the tomato sauce and cook about 1 minute, stirring often. Stir in the remaining 1/2 cup each of the onions, celery, and bell peppers and the tomatoes. Remove from heat. Stir in the stock and rice, mixing well. Transfer mixture to an ungreased 8x8-inch baking pan. Bake uncovered in a 350° oven until rice is tender but still a bit crunchy, about 1 hour. Remove from oven. Stir well and remove bay leaves Let sit 5 minutes before serving.
Step 3
To serve, mold rice in an 8-ounce cup and place 2 cups on each serving plate for a main course or 1 cup for an appetizer.

Chef Paul Prudhomme's Louisiana Kitchen Morrow, William & Co.

TagsStew Soup/Stew Cajun & Creole Southern American Chicken Poultry Ham Meat Rice Rice & Grains Main Starter Dinner Nut Free Gluten Free Easy Oven Bake Kwanzaa Cookbooks

Recipe notes

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Recipe information

Ingredients

Seasoning mix:

Preparation

Step 1

Step 2

Step 3

Recipe notes

Remembering the Man Who Popularized Cajun Cooking