Chicken and Tasso Jambalaya
Makes 4 main-dish servings or 8 appetizer servings
As with gumbo, there are many varieties of jambalaya in south Louisiana, depending upon what is readily available in each area - - and what a particular family likes best.
2 tablespoons Chef Paul Prudhomme's Poultry Magic® or
2 bay leaves
1/4 teaspoon rubbed sage
2 tablespoons unsalted butter
1/2 pound chopped tasso (preferred) or other smoked ham, about 2 cups
3/4 pound boneless chicken, cut into bite-sized 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
1/2 cup tomato sauce
1 cup peeled and chopped fresh tomatoes
2 1/2 cups chicken stock
1 1/2 cups uncooked rice (preferably converted)
how to prepare
Combine the first 3 ingredients in a small bowl to make the seasoning mix.
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.
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. Add the stock and rice. Bring to a boil then reduce heat to low. Cover and simmer until the stock is absorbed and the rice is cooked, about 20 minutes. Let sit for 5 minutes before serving. Sprinkle on chopped green onions or scallions. Sauce Piquant works well as a sauce served underneath the Jambalaya.
Copyright © 1995 by Paul Prudhomme