Chicken and Tasso Jambalaya |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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) |
Directions:
1. Combine the seasoning mix ingredients in small bowl and set aside.
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.
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.
4. Chef Paul Prudhomme's Louisiana Kitchen Morrow, William & Co.
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