* Exported from MasterCook * Chicken & Tasso Jambalaya Recipe By : Chef Paul Prudhomme's Pure Magic, 1995 Serving Size : 4 Preparation Time :0:00 Categories : Poultry Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Seasoning Mix: 2 tb Chef Paul Prudhomme's Poultry - Magic 2 Bay leaves 1/4 ts Rubbed sage 2 tb Unsalted butter 1/2 lb Tasso or other smoked ham -- - chopped 3/4 lb Boneless chicken (2 c) -- - cut into pieces 1 c Onions -- chopped 1 c Celery -- chopped 1 c Green bell peppers -- chopped 1 tb Fresh garlic -- minced 1/2 c Tomato sauce 1 c Tomatoes -- peeled, chopped 2-1/2 c Chicken stock 1-1/2 c Uncooked rice -- preferably Combine the seasoning mix ingredients in a small bowl. Melt the butter in a 2 qt 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, 1/2 cut each of the onions, celery, and bell peppers, and the garlic. Preheat the oven to 350°F. 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, bell peppers, and tomatoes. Remove from the heat, stir in the stock and rice, and mix well. Transfer the mixture to an ungreased 8x8" 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. - - - - - - - - - - - - - - - - - -