Atchafalaya Chicken Recipes

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PAUL PRUDHOMME'S CHICKEN AND TASSO JAMBALAYA



Paul Prudhomme's Chicken and Tasso Jambalaya image

Paul Prudhomme's Chicken and Tasso Jambalaya is a classic cajun dish that is a must make for Mardi Gras. The tasso ham adds wonderful flavor and spice.

Provided by Christin Mahrlig

Categories     Main Dish

Time 1h20m

Number Of Ingredients 18

2 bay leaves
1 /2 teaspoon cayenne pepper
1 1/2 teaspoons salt
1 teaspoon ground white pepper
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon rubbed sage
2 tablespoons butter
1/2 pound chopped tasso ham
4 boneless, skinless chicken thighs, (cut into bite-sized pieces)
1 cup chopped onion, (divided)
1 cup chopped celery, (divided)
1 cup chopped green bell pepper, (divided)
1 tablespoon minced garlic
1/2 cup tomato sauce
1 914-ounce) can diced tomatoes, drained
2 1/2 cups chicken stock
1 1/2 cups long grain rice, (uncooked)

Steps:

  • Combine first 7 ingredients in a small bowl. Set aside.
  • Preheat oven to 350 degrees.
  • In a Dutch oven, melt butter over medium-high heat. Add tasso and cook for 2 to 3 minutes.
  • Add chicken and cook for 3 to 5 minutes, stirring often. Add seasoning mix and half the onion, celery, and green pepper. Cook, stirring often, for 5 minutes.
  • Add garlic and cook 2 more minutes. Stir in tomato sauce, diced tomatoes, remaining onion, celery, and green pepper.
  • Add chicken stock and rice and stir to mix. Transfer mixture to 9-inch baking dish. Bake uncovered for 60 minutes. Stir well and remove bay leaves.

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