Chicken and Tasso Jambalaya Recipe #380653
This is one of the first dishes I ever made when I was learning how to cook. I brought this jambalaya into my french class when I was in high school. This recipe is from Better Homes and Gardens.
by Queen Dana
1¼ hours | 20 min prep
SERVES 6
- 1 cup long-grain rice
- 3/4 cup onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup green sweet pepper, chopped
- 2 garlic cloves, minced
- 1/4 cup margarine or butter
- 1/2 cup chopped tasso or smoked sausage
- 1 teaspoon cajun seasoning or creole seasoning or three-pepper seasoning
- 4 boneless skinless chicken breast halves (1 pound)
- 1/4 teaspoon bottled hot pepper sauce
- 1/2 of a 6-ounce can tomato paste
- 1 (16 ounce) can tomatoes, cut up
- Cook rice according to package directions. Set aside.
- 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.
- 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.
- 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.
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5 stars