If tasso isn't available, substitute smoked
ham and 1 tablespoon Cajun seasoning.
Jambalaya
4 ounces tasso, cubed
2 skinned and boned chicken breast halves, cubed
2 tablespoons olive or vegetable oil
4 celery stalks, chopped
1 medium onion, chopped
1 green bell pepper, chopped
Scant 2 cups chicken broth
1 (14 1/2-ounce) can diced tomatoes, undrained
1 cup uncooked long grain rice
- Saute tasso and chicken in hot oil in
a large skillet over medium-high heat 3 to 5 minutes or until
chicken is done. Remove with a slotted spoon, and reserve drippings
in skillet.
- Add celery, onion, and bell pepper to
reserved drippings; sauté until tender. Return tasso and
chicken to skillet; add chicken broth, diced tomatoes and rice;
cover and simmer for 20 minutes or until rice is tender. Stir
lightly and serve immediately.
Makes 4 to 6 servings.
