Rob:
Try this one. It's one of my favorites.
CHICKEN & TASSO JAMBALAYA
Seasoning Mix:
2 Bay Leaves
2 tsp Cayenne
1.5 tsp Salt
1.5 tsp White Pepper
1 tsp Dry Thyme
.5 tsp Black Pepper
.25 tsp Rubbed Sage
For the Recipe:
2 Tb Unsalted Butter
.5 Lb Chopped Tasso
.75 Lb Chicken, cut into bite-size pieces
1 C Onions, chopped, in all
1 C Celery, chopped, in all
1 C Green Bell Peppers, chopped, in all
1 Tb Garlic, minced
.5 C Tomato Sauce
1 C Tomatoes, peeled & chopped
2.5 C Chicken Stock
1.5 C Rice, converted
Preheat the oven to 350F.
Combine the seasoning mix ingredients in a small bowl.
Melt the butter in a 3.5-quart saucepan over high heat. Add the tasso and cook, stirring frequently, until the meat starts to brown, about 3 minutes.
Add the chicken and continue cooking, stirring frequently and scraping the pan bottom well, until the chicken is browned, about 3 to 5 minutes.
Stir in the seasonings, half of the onions, celery, and bell peppers, and all the garlic.
Continue to cook the mixture, stirring almost constantly and scraping the pan bottom as needed, until the vegetables start to get tender, about 5 to 8 minutes.
Stir in the tomato sauce and cook, stirring often, for 1 minute.
Stir in the remaining onions, celery, and bell peppers and the tomatoes.
Remove from the heat, stir in the stock and rice. Transfer the mixture to an ungreased 13 x 9-inch baking pan and bake, uncovered, until the rice is tender, about 60-75 minutes.
Remove from the oven, stir, and discard the bay leaves. Let it sit for 5 minutes.
Serve with Creole Sauce.
CREOLE SAUCE
Seasoning Mix:
2 Bay Leaves
.75 tsp Dry Oregano
.5 tsp Salt
.5 tsp White Pepper
.5 tsp Cayenne
.5 tsp Paprika
.5 tsp Black Pepper
.5tsp Dry Thyme
.5 tsp Dry Basil
For the Recipe:
4 Tb Unsalted Butter
1 C Tomato, peeled & chopped
.75 C Onion, chopped
.75 C Celery, chopped
.75 C Green Bell Pepper, chopped
1.5. tsp Garlic, minced
1.25 C Chicken Stock
1 C Tomato Sauce, canned
1 tsp Sugar
.5 tsp Tabasco Sauce
Seasoning Mix:
Combine the mix ingredients in a small bowl and set aside.
For the Recipe:
Melt the butter in a 12” skillet over medium heat.
Stir in the tomatoes, onions, celery, bell peppers, garlic and the seasoning mix. Stir thoroughly and sauté, stirring occasionally, until the onions are transparent, about 5 minutes.
Stir in the stock, tomato sauce, sugar and Tabasco sauce. Bring to a boil and simmer, stirring occasionally, for 20 minutes.
Remove bay leaves before serving.
