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: 2 whole bay leaves; 2 teaspoons ground red pepper (preferably cayenne); 1 1/2 teaspoons salt; 1 1/2 teaspoons 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 (preferred) or other smoked ham (preferably Cure 81), about 2 cups; 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 peppers, 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)

Servings: persons

2 whole bay leaves
2 teaspoons ground red pepper (preferably cayenne)
1 1/2 teaspoons salt
1 1/2 teaspoons 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 (preferred) or other smoked ham (preferably Cure 81), about 2 cups
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 peppers, 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)

1
Combine the seasoning mix ingredients in small bowl and set aside.
2
Melt the butter in a 2-quart saucepan over high heat.
3
Add the tasso and cook until meat starts to brown, about 3 minutes, stirring frequently.
4
Add chicken and continue cooking until chicken is brown, about 3 to 5 minutes, stirring frequently and scraping pan bottom well.
5
Stir in the seasoning mix and 1/2 cup each of the onions, celery, and bell peppers and the garlic.
6
Cook until vegetables start to get tender, about 5 to 8 minutes, stirring fairly constantly and scraping pan bottom as needed.
7
Stir in the tomato sauce and cook about 1 minute, stirring often.
8
Stir in the remaining 1/2 cup each of the onions, celery, and bell peppers and the tomatoes.
9
Remove from heat.
10
Stir in the stock and rice, mixing well.
11
Transfer mixture to an ungreased 8x8-inch baking pan.
12
Bake uncovered in a 350 oven until rice is tender but still a bit crunchy, about 1 hour.
13
Remove from oven.
14
Stir well and remove bay leaves Let sit 5 minutes before serving.
15
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.

857

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 2 whole bay leaves, 2 teaspoons ground red pepper (preferably cayenne), 1 1/2 teaspoons salt, 1 1/2 teaspoons white pepper, 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.

Chicken and Tasso Jambalaya

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