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  • Writer's pictureTommy Centola

Chicken and Sausage Jambalaya from Paul Prudhomme

Updated: Mar 21, 2021

This week, I am featuring 2 jambalaya recipes from the Cajun master, Chef Paul Prudhomme. The first one is a traditional meat jambalaya. If you can't find the Chef Paul products in the recipe, substitute like products.

1 1/2 tablespoons Chicken or Beef fat, pork lard, butter , or oil

2/3 cup (about 3 ounces) Chef Paul Prudhomme's Tasso

1 cup (about 6 ounces) Chef Paul Prudhomme's Andouille Smoked Sausage, chopped

1 1/2 cups chopped Onions

1 cup chopped Celery

3/4 cup chopped Green Bell Pepper

1 1/2 cups bite-size pieces Chicken

2 tablespoons Chef Paul Prudhomme's Seafood Magic, Poultry Magic, or Meat Magic

2 Bay Leaves

1 1/2 teaspoons minced fresh Garlic

4 medium-size fresh Tomatoes, peeled and chopped

3/4 cup Tomato Sauce

2 cups Chicken Stock

1/2 cup Green Onions

2 cups uncooked rice, preferably converted

Melt the fat in a 4-quart saucepan over medium heat. Add the tasso and andouille and cook, stirring frequently, until crisp, about 5 to 8 minutes.

Add the onions, celery and bell peppers and cook, stirring occasionally and scraping the bottom of the pan well, until tender but still firm, about 5 minutes.

Add the chicken, raise the heat to high and cook, stirring constantly, for 1 minute. Reduce the heat to medium, add the magic seasoning blend, bay leaves and garlic.

Cook, stirring constantly and scraping the pan bottom as needed, for 3 minutes. Add the tomatoes and cook, stirring frequently, until the chicken is tender, about 5 to 8 minutes.

Preheat oven to 350℉.

Add the tomato sauce to the saucepan and continue to cook, stirring fairly often, for 7 minutes.

Stir in the stock, bring to a boil, then stir in the green onions. Cook, stirring once or twice, for 2 minutes.

Add the rice. Stir well an remove from the heat. Transfer to an ungreased 8x8-inch baking pan, cover snugly with aluminum foil, and bake until the rice is tender, but still a bit crunchy, about 20 minutes.

Remove from the oven and let stand, covered, for 10 minutes. Discard the bay leaves and serve immediately.


Good Cooking, Good Eating and Good Living!!!

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