Chicken and Tasso Jambalaya
Makes 4 main-dish or 8 appetizer servings
Seasoning Mix:
2 tablespoons Chef Paul Prudhomme's Poultry Magic®, or Chef Paul Prudhomme's
Meat Magic®, or Chef Paul Prudhomme's Pork & Veal Magic®
2 bay leaves
¼ teaspoon rubbed sage
2 tablespoons Chef Paul Prudhomme's Poultry Magic®, or Chef Paul Prudhomme's
Meat Magic®, or Chef Paul Prudhomme's Pork & Veal Magic®
2 bay leaves
¼ teaspoon rubbed sage
2 tablespoons unsalted butter
½ pound chopped tasso (preferred) or other smoked ham, about 2 cups
¾ 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 fresh garlic
½ cup tomato sauce
1 cup peeled and chopped fresh tomatoes
2½ cups chicken stock
1½ cups uncooked rice (preferably converted)
Combine the seasoning mix ingredients in a small bowl.
Melt the butter in a 2-quart saucepan over high heat. Add the tasso and
cook, stirring frequently, until the meat starts to brown, about 3 minutes.
Add the chicken and continue cooking, stirring frequently and scraping the
pan bottom well, until the chicken is browned, about 3 to 5 minutes. Stir
in the seasoning mix, ½ cup each of the onions, celery, and bell peppers,
and the garlic.
Preheat the oven to 350°.
Continue to cook the mixture, stirring almost constantly and scraping the
pan bottom as needed, until the vegetables start to get tender, about 5 to
8 minutes. Stir in the tomato sauce and cook, stirring often, for 1 minute.
Stir in the remaining onions, celery, and bell peppers and the tomatoes.
Remove from the heat, stir in the stock and rice, and mix well. Transfer the
mixture to an ungreased 8 x 8-inch baking pan and bake, uncovered, until the
rice is tender, but still a bit crunchy, about 40 minutes. Remove from the
oven, stir well, and discard the bay leaves. Let sit for 5 minutes before
serving.
Copyright © 1986 by Chef Paul Prudhomme
All Rights Reserved
PO Box 23342, New Orleans, Louisiana 70183-0342
Phone (504) 731-3590 ~ Fax (504) 731-3576 or email to: info@chefpaul.com
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