Chicken and Tasso Jambalaya
| Yield: | 4 Servings |
| Categories: | Meat |
| 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 |
Advertisement