CraigC
Guru
Chicken and Tasso Jambalaya Makes 3-4 meal servings
Courtesy of Chef Paul Prudhomme, with some modifications
Ingredients
2 Tbsp unsalted butter
1/2 pound tasso (cured/smoked ham may be substititued),
3/4 pound boneless chicken thigths
1 cup finely chopped celery, divided
1 cup finely chopped onion, divided
1 cup finely chopped green bell pepper, divided
1 Tbsp minced garlic
1/2 cup canned tomato sauce
2-1/2 cups chicken stock
1-1/2 cups converted rice
All of seasoning mix (below)
Seasoning Mix
2 whole bay leaves
1-2 tsp cayenne pepper (OMIT or greatly reduce if using tasso)
1-1/2 tsp salt
1-1/2 tsp white pepper
1 tsp dried thyme
1/2 tsp black pepper
1/4 tsp rubbed sage
Directions
Combine the seasoning mix ingredients in a small bowl and mix well. Set aside.
Preheat oven to 350 degree Fahrenheit.
Melt the butter in a 2 quart stove/oven safe pan over medium to medium high heat. Add the tasso and cook for a minute. Add the chicken and cook until just starting to whiten, stirring frequently and scraping the pan bottom. Stir in the seasoning mix and 1/2 cup each of the celery, onion and green bell peppers. Cook until vegetables start to get tender, about 5 minutes, again stirring frequently and scraping pan bottom. Add garlic and cook for 1 minute more. Mix in the tomato sauce and cook 1 minute more. Add the remaining celery, onion, green bell peppers. Remove from heat. Stir in the stock and rice, mixing well. Transfer the pan to the oven and bake uncovered for 1 hours. Remove from oven, stir, remove bay leaves, and let sit 5 minutes before serving.
You can serve with Creole sauce, which also makes a nice dipping sauce for Cajuncini.
Creole sauce Makes about 2-1/2 cups
Ingredients
4 Tbsp unsalted butter
1 cup peeled and chopped tomatos
3/4 cup chopped celery
3;4 cup chopped onion
3/4 cup chopped green bell peppers
1-1/2 tsp minced garlic
1-1/4 cups chicken stock
1 cup canned tomato sauce
1 tsp sugar
1 tsp Crystal hot sauce, use Tobasco if you like it spicy
All of seasoning mix
Seasoning mix ingredients
2 whole bay leaves
3/4 tsp dried oregano
1/2 tsp salt
1/2 tsp white pepper
1/2 tsp cayenne
1/2 tsp sweet paprika
1/2 tsp black pepper
1/2 tsp dried thyme
1/2 tsp dried basil
Directions
In a small bowl, combine the seasoning mix ingredients. Set aside.
Melt the butter in a saucepan over medium heat. Add the tomatoes, onions, celery and bell peppers and cook until onions are transparent, about 5 minutes. Stir in the garlic and seasoning mix until well combined. Cook for 1 minute. Stir in the stock, tomato sauce, sugar and hot sauce until well mixed. Bring mixture to a boil. Reduce heat to simmer and cook for about 30 minutes, stirring occasionally. Remove bay leaves. At this point, you can either leave as a chunky sauce or use an immersion blender to get a smooth sauce per your wishes. I would make a smooth sauce if it's going to be used for Cajuncini.
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