Chicken and Tasso Jambalaya Recipe

Name: Chicken and Tasso Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 1 tablespoon unsalted butter; 1/2 pound chopped tasso or other smoked ham; 2 (8-ounce) boneless, skinless chicken breasts, or 3 boneless, skinless thighs, cut into 2-inch pieces; 1 tablespoon Homemade Creole Seasoning (page 287); 1 onion, preferably Vidalia, chopped; 1 stalk celery, chopped; 1/2 green bell pepper, cored, seeded and chopped; 1 clove garlic, very finely chopped; 1 1/2 cups long-grain rice; 1 (4-ounce) can tomato sauce; 2 1/2 cups chicken stock (page 227) or low-fat, reduced-sodium chicken broth; Coarse salt and freshly ground black pepper

Servings: persons

1 tablespoon canola oil
1 tablespoon unsalted butter
1/2 pound chopped tasso or other smoked ham
2 (8-ounce) boneless, skinless chicken breasts, or 3 boneless, skinless thighs, cut into 2-inch pieces
1 tablespoon Homemade Creole Seasoning (page 287)
1 onion, preferably Vidalia, chopped
1 stalk celery, chopped
1/2 green bell pepper, cored, seeded and chopped
1 clove garlic, very finely chopped
1 1/2 cups long-grain rice
1 (4-ounce) can tomato sauce
2 1/2 cups chicken stock (page 227) or low-fat, reduced-sodium chicken broth
Coarse salt and freshly ground black pepper

1
In a large, ovenproof skillet, heat the oil and butter over high heat until shimmering.
2
Add the tasso and cook until the meat starts to brown and render fat, about 3 minutes.
3
Add the chicken and sprinkle over the Creole seasoning.
4
(If using tasso, go easy on the spice, otherwise it may be too hot.)
5
Continue cooking over high heat until the chicken is just beginning to color, about 3 minutes.
6
Remove the meat to a plate.
7
Add the onion, celery, and bell pepper to the residual oil in the skillet.
8
Cook until the vegetables start to color, stirring occasionally, 5 to 7 minutes.
9
Add the garlic and cook until fragrant, 45 to 60 seconds.
10
Add the rice and stir to coat.
11
Stir in the tomato sauce and chicken stock and bring to a boil.
12
Transfer to the oven and bake, uncovered, stirring once, until the rice is tender, 40 to 45 minutes.
13
Remove from the oven to a rack to cool slightly.
14
Taste and adjust for seasoning with salt and pepper.
15
Serve immediately.

754

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon canola oil, 1 tablespoon unsalted butter, 1/2 pound chopped tasso or other smoked ham, 2 (8-ounce) boneless, skinless chicken breasts, or 3 boneless, skinless thighs, cut into 2-inch pieces, and more.

Yes, Chicken and Tasso Jambalaya falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Tasso Jambalaya

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions