Chicken & tasso jambalaya Recipe

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Chicken & tasso jambalaya

Artist:	_	Yield:	4
Categories:	Cereals, Chicken, Creole & Cajun, Entrees, Jams & Jellies, Poultry, Rice & Grains, Southern	Rating:	0
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Ingredients:

		-
2	tbsp	Chef Paul Prudhomme's --
		Poultry Magic, or Me
		Or
2		Bay leaves
1/4	tsp	Rubbed sage
2	tbsp	Unsalted butter
1/2	lbs	Chopped tasso or other --
		Smoked ham
3/4	lbs	Boneless chicken -- cut
		Into
		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	tbsp	Minced fresh garlic
1/2	cup	Tomato sauce
1	cup	Peeled and chopped tomatoes
2 1/2	cup	Chicken stock
1 1/2	cup	Uncooked rice -- preferably
		=09
		SEASONING MIX
		Pork & Veal Magic

Procedures:

1	Combine the seasoning mix ingredients in a small bowl.
2	Melt the butter in a 2-quart saucepan over high heat.
3	Add the tasso and cook, stirring frequently, until the meat starts to brown, about 3 minutes.
4	Add the chicken and continue cooking, stirring frequently and scraping the pan bottom well, until the chicken is browned, about 3 to 5 minutes.
5	Stir in the seasoning mix, ?cut each of the onions, celery, and bell peppers, and the garlic.
6	Preheat the oven to 350.
7	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.
8	Stir in the tomato sauce and cook, stirring often, for 1 minute.
9	Stir in the remaining onions, celery, and bell peppers and the tomatoes.
10	Remove from the heat, stir in the stock and rice, and mix well.
11	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.
12	Remove from the oven, stir well, and discard the bay leaves.
13	Let sit for 5 minutes before serving.