Chicken and Tasso Jambalaya from Paul Prudhomme
Updated: Jan 4, 2020
Here is a classic cajun dish from the master. Jambalaya was used in cajun kitchens to stretch money. It could be made with whatever meat you had on hand. Jambalaya became a national dish with the rise for Chef Paul.
2 whole Bay Leaves
2 teaspoons Cayenne Pepper
1 1/2 teaspoon Salt
1 1/2 teaspoon White Pepper
1 teaspoon dried Thyme Leaves
1/2 teaspoon Black Pepper
1/4 teaspoon rubbed Sage
2 Tablespoons unsalted Butter
1/2 pound chopped Tasso
3/4 pound boneless Chicken, cut into bite-size pieces, about 2 cups
1 cup chopped onions, in all
1 cup chopped celery, in all
1 cup chopped Green Bell Pepper, in all
1 tablespoon minced Garlic
1/2 cup canned Tomato Sauce
1 cup peeled and chopped Tomatoes
2 1/2 cups Chicken Stock
1 1/2 cups uncooked Rice (preferably converted)
Combine seasoning mix ingredients in a small bowl and set aside.
Melt the butter in a 2 quart saucepan over high heat. Add the tasso and cook until the meat starts to brown, about 3 minutes, stirring frequently. Add the chicken and continue cooking until chicken is brown, about 3 to 5 minutes, stirring frequently and scraping pan bottom well. Stir in the seasoning mix and 1/2 cup each of the onions, celery and bell peppers and the garlic. Cook until vegetables start to get tender, about 5 to 8 minutes, stirring fairly constantly and scraping pan bottom as needed. Stir in the tomato sauce and cook about 1 minute, stirring often. Stir in the remaining 1/2 cup each of the onions, celery and bell peppers nad the tomatoes. Remove from heat. Stir in the stock and rice mixing well. Transfer mixture to an ungreased 8×8-inch baking pan. Bake uncovered in a 350 degree oven until rice is tender but still a bit crunchy, about 1 hour. Remove from oven. Stir well and remove bay leaves. Let sit 5 minutes before serving.
To serve, mold rice in an 8-ounce cup and place 2 cups on each serving plate for a main course or 1 cup for an appetizer.
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