Chicken And Tasso Jambalaya Recipe
Ingredients
| Long grain rice | 1 Cup (16 tbs) | |
| Onion | 1 Large, chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| 1/2 cup chopped green peppe | ||
| Garlic | 2 Clove (5gm), minced | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| 1 16 ounce can tomatoes, cut up | ||
| 1/2 of a 6 ounce can (1/3 cup) tomato paste | ||
| 1/2 cup chopped tasso or smoked sausage | ||
| 1 teaspoon Creole seasoning or Three Pepper Seasoning | ||
| 2 whole chicken breasts (about 16 ounces each), skinned, boned, and cut into bite size pieces | ||
| 1/4 teaspoon bottled hot pepper sauce | ||
Directions
Cook rice according to package directions.
Set aside.
In a 3 quart saucepan cook onion, celery, green pepper, and garlic in butter or margarine till tender.
Stir in undrained tomatoes, tomato paste, tasso or sausage, and seasoning.
Bring to boiling.
Reduce heat.
Cover and simmer 30 minutes.
Stir in chicken and hot pepper sauce.
Simmer, covered, about 15 minutes more or till chicken is tender.
Stir in rice.
Cook, stirring occasionally, till heated through.
Set aside.
In a 3 quart saucepan cook onion, celery, green pepper, and garlic in butter or margarine till tender.
Stir in undrained tomatoes, tomato paste, tasso or sausage, and seasoning.
Bring to boiling.
Reduce heat.
Cover and simmer 30 minutes.
Stir in chicken and hot pepper sauce.
Simmer, covered, about 15 minutes more or till chicken is tender.
Stir in rice.
Cook, stirring occasionally, till heated through.
Chef
