Often you see chicken and andouille paired together. Here's a twist by switching the andouille for tasso.
1 1/2 cups all-purpose flour
1 pound boneless skinless chicken breast, diced
1/2 pound boneless, skinless chicken thighs, diced
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon ground black pepper, divided
1/4 cup canola oil
2 cups chopped tasso
1 medium onion, chopped
1 medium red bell pepper, seeded and chopped
2 cloves garlic, minced
96 ounces chicken stock
1/2 teaspoon granulated onion
1/2 teaspoon granulated garlic
1 teaspoon filé powder
Hot cooked rice
IN a large skillet, heat flour over heat, stirring constantly, until the flour is the color of dark caramel, 15 to 18 minutes. (Reduce heat to medium, if .) Remove from skillet.
Sprinkle chicken with 1 teaspoon salt and 1/2 teaspoon black pepper.
IN a large Dutch oven, heat oil over medium-high heat. Add chicken; cook, stirring occasionally, until browned, about 12 minutes. Remove from pan. Add tasso; cook, stirring occasionally, until browned, about 3 minutes. Remove using a slotted spoon, and let drain on paper towels, reserving drippings in pan.
Add onion, bell pepper, and garlic to pot, and cook until tender, about 3 minutes. Stir in flour, chicken, and tasso until coated. Gradually stir in stock. Bring to a boil, reduce heat to medium-low, and cook, stirring occasionally, for 40 minutes. Stir in granulated onion, granulated , remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper; cook for 5 minutes. Stir in filé before serving. Serve oven rice.
Enjoy!!!
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Good Cooking, Good Eating and Good Living!!!
