Recipe - Chicken And Tasso Jambalaya

SEASONING MIX
2 tablespoon Chef Paul Prudhomme's;
Poultry Magic; or me or
pork & veal magic
2 Bay leaves
One fourth teaspoon Rubbed sage
2 tablespoon Unsalted butter
One half pound Chopped tasso or other;
smoked ham
Three fourths pound Boneless chicken; cut into
pieces
1 cup Chopped onions
1 cup Chopped celery
1 cup Chopped green bell peppers
1 tablespoon Minced fresh garlic
One half cup Tomato sauce
1 cup Peeled and chopped tomatoes
2 One half cup Chicken stock
1 One half cup 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 2quart 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, One half 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.

Source: "Chef Paul Prudhomme's Pure Magic", by Paul Prudhomme, 1995. :
William Morrow and Company, Inc., New York.

CHILEHEADS DIGEST V2 #329

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.