* Exported from MasterCook * Habanero Chicken Jerktoufee Recipe By : Chef Du Jour Chef Jimmy Bannos Show #DJ9156 Serving Size : 4 Preparation Time :0:00 Categories : Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lb Chicken breasts -- - cut in small pieces 3 tb Paul Prudhomme's poultry magic 1 lb Unsalted butter 1/2 c Green peppers -- chopped 1/4 c Celery -- chopped 1/3 c Yellow onion -- chopped 1/3 c Green onion -- chopped 1 Habanero or Scotch Bonnet - pepper -- seeded and chopped 1 Jalapeno pepper -- - seeded and chopped 2 tb Jamaican jerk sauce 1 pn Black pepper 1 pn White pepper 1 pn Red pepper flakes 1 pn Salt 1 ts Dry jerk seasoning 1/2 c Vegetable oil 1/2 c Flour 1 qt Heavy cream 2 c Chicken stock 1/3 c Tomato sauce 1/3 c Tasso or smoked ham Season the chicken pieces with Poultry Magic. Melt 1 cup butter in a 4 qt saucepan. Add the chicken pieces and saute until cooked, about 7 minutes. Remove the chicken and drain it on paper towels. Pour off the butter from the saucepan and then add all the vegetables and seasonings. Cook over low heat, stirring occasionally, until the vegetables soften, about 10 to 15 minutes. As the vegetables soften, make a roux. Heat the vegetable oil until it begins to smoke. Reduce the heat and add a small amount of flour and stir to combine. Keep adding the flour in small amounts until all the flour is incorporated with the oil and the flour mixture is caramel colored. Stir constantly to keep the roux from scorching. When the vegetables have softened, add the cream, chicken stock, tomato sauce, cooked chicken, and tasso. Cook until the liquid has reduced by half. Add the roux, 1 tb at a time until the mixture has thickened moderately. Stir in the rest of the butter, 1 tb at a time, until incorporated. Serve over a large square of cornbread. Yield: 4 Servings Posted by: Meg Antczak - - - - - - - - - - - - - - - - - -