Chicken And Tasso Jambalaya
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Chicken And Tasso Jambalaya
  Chicken    Meat  
Last updated 6/12/2012 1:13:36 AM. Recipe ID 42097. Report a problem with this recipe.
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      Title: Chicken and tasso jambalaya
 Categories: Meat
      Yield: 4 Servings
 
MMMMM-----------------------SEASONING MIX----------------------------
      2 tb Chef Paul Prudhomme's;
           -Poultry Magic; or me or
           -pork & veal magic
      2    Bay leaves
    1/4 ts Rubbed sage
      2 tb Unsalted butter
    1/2 lb Chopped tasso or other;
           -smoked ham
    3/4 lb Boneless chicken; cut into
           -pieces
      1 c  Chopped onions
      1 c  Chopped celery
      1 c  Chopped green bell peppers
      1 tb Minced fresh garlic
    1/2 c  Tomato sauce
      1 c  Peeled and chopped tomatoes
  2 1/2 c  Chicken stock
  1 1/2 c  Uncooked rice; preferably
 
  Date: Fri, 24 May 1996 13:07:16 -0400
  
  From: kmeade@ids2.idsonline.com (The Meades) (by way of Combine the
  seasoning mix ingredients in a small bowl.
  
  Melt the butter in a 2-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 seasoning mix, 1/2 cut each of the
  onions, celery, and bell peppers, and the garlic.
  
  Preheat the oven to 350.
  
  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, and mix well. Transfer the minture to an ungreased 8 X 8 inch
  baking pan and bake, uncovered, until the rice is tender but still a
  bit crunchy, about 40 minutes. Remove from the oven, stir well, and
  discard the bay leaves. Let sit for 5 minutes before serving.
  




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Recipe ID 42097 (Apr 03, 2005)

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