-
1
Season the chicken pieces with chicken seasoning.
-
2
Melt 1/2 pound butter in a 4-quart saucepan.
-
3
Add the chicken pieces and saute until cooked, about 7 minutes.
-
4
Remove the chicken and drain it on paper towels.
-
5
Pour off the butter from the saucepan and then add all the vegetables and seasonings.
-
6
Cook over low heat, stirring occasionally, until the vegetables soften, about 10 to 15 minutes.
-
7
As the vegetables soften, make a roux.
-
8
Heat the vegetable oil until it begins to smoke.
-
9
Reduce the heat and add a small amount of flour and stir to combine.
-
10
Keep adding the flour in small amounts until all the flour is incorporated with the oil and the flour mixture is caramel colored.
-
11
Stir constantly to keep the roux from scorching.
-
12
When the vegetables have softened, add the cream, chicken stock, tomato sauce, cooked chicken and tasso.
-
13
Cook until the liquid has reduced by half.
-
14
Add the roux, one tablespoon at a time until the mixture has thickened moderately.
-
15
Stir in the rest of the butter, one tablespoon at a time, until incorporated.
-
16
Serve over a large square of cornbread.
