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Chicken and Tasso Jambalaya




Source of Recipe


Unknown


Recipe Introduction


Most sources say jambalaya is from jambon, the French word for "ham," an appropriate heritage for a Creole dish, plus the African ya, meaning "rice." Others link it to Spanish paella, which is also appropriate. Creole cooking is a blend of all of these cultures.




List of Ingredients




Chicken and Tasso Jambalaya (Mardi Gras)


cup long-grain rice
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green sweet pepper
2 cloves garlic, minced
1/4 cup margarine or butter
1/2 cup chopped tasso or smoked sausage
1 teaspoon Creole or Cajun seasoning or Three-Pepper Seasoning (recipe follows)
4 small skinless, boneless chicken breast halves (1 pound)
1/4 teaspoon bottled hot pepper sauce
1/2 6-ounce can tomato paste
1 16-ounce can tomatoes, cut up


Recipe




1. Cook rice according to package directions. Set aside.

2. In a 3-quart saucepan cook onion, celery, green pepper, and garlic in margarine or butter until tender. Stir in the tomato paste, undrained tomatoes, tasso or sausage, and seasoning. Bring to boiling. Reduce heat. Cover and simmer 30 minutes.

3. Stir in chicken and hot pepper sauce. Simmer, covered, about 15 minutes more or until chicken is tender. Stir in rice. Cook, stirring occasionally, until heated through. Makes 6 servings.
Three-Pepper Seasoning: In a tightly covered container combine 2 tablespoons salt, 1 tablespoon ground red pepper, 1 teaspoon ground white pepper, 1 teaspoon garlic powder, and 1 teaspoon ground black pepper. Makes about 1/4 cup seasoning.

Store in a cool, dark place up to 1 week.

6 Servings