Chicken and Tasso Jambalaya
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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 tasso or other smoked ham (about 2 cups)
- 3/4 pound boneless chicken cut into bite-sized pieces (about 2 cups)
- 1 cup chopped onions
- 1 cup chopped green bell peppers
- 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
Details
Servings 4
Preparation time 30mins
Cooking time 60mins
Preparation
Step 1
Combine the seasoning mix ingredients in a 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 the chicken and continue cooking until chicken is brown, about 3 to 5 minutes, stirring frequently and scraping the bottom of the pan 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 and scraping pan bottom as needed. Stir in the tomato sauce and cook about a minute, stirring often. Stir in the remaining 1/2 cup of the onions, celery, and bell peppers and the tomatoes. Remove from heat.
Step 3
Stir in the stock and rice, mixing well. Transfer mixture into an ungreased 8x8 inch baking pan. Bake uncovered in a 350 degree oven until rice is tender but still a bit crunchy, about an hour. Remove from oven. Stir well and remove bay leaves. Let sit 5 minutes before serving.
When making this meal for guests I usually half the spices and it still turns out really spicy.
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