Free Recipe Chicken and Tasso Jambalaya

Recipe Type: Free Meat Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 4

Ingredients for Chicken and Tasso Jambalaya Recipe

2 tb Chef Paul Prudhomme s;
-Poultry Magic; or me or
-pork & veal magic
2 Bay leaves
1/4 ts Rubbed sage
2 tb Unsalted butter
1/2 lb Chopped tasso or other;
-smoked ham
3/4 lb Boneless chicken; cut into
1 c Chopped onions
1 c Chopped celery
1 c Chopped green bell peppers
1 tb Minced fresh garlic
1/2 c Tomato sauce
1 c Peeled and chopped tomatoes
2-1/2 c Chicken stock
1-1/2 c Uncooked rice; preferably

Chicken and Tasso Jambalaya Preparation

Date: Fri, 24 May 1996 13:07:16 -0400 From: (The Meades) (by way of 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, 1/2 cut 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 minture 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. Source: Chef Paul Prudhomme’s Pure Magic , by Paul Prudhomme, 1995. : William Morrow and Company, Inc., New York. CHILE-HEADS DIGEST V2 #329 From the Chile-Heads recipe list. Downloaded from Glen’s MM Recipe Archive, .

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