Cajun Jambalaya With Andouille Sausage And Tasso Recipes

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CAJUN CHICKEN AND SAUSAGE JAMBALAYA



Cajun Chicken and Sausage Jambalaya image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 10 to 12 servings

Number Of Ingredients 13

2 pounds mild smoked pork sausage, or any lean high-quality smoked pork sausage, sliced 1/4-inch thick
2 1/2 pounds boneless skinless chicken thigh meat
1 1/2 pounds onions, diced
2 tablespoons minced fresh garlic
1 pound tasso, cubed
3/4 tablespoon whole fresh thyme leaves
3/4 tablespoon chopped fresh sweet basil leaves
1/2 tablespoon coarsely ground black pepper
1/2 tablespoon white pepper
1/2 tablespoon red pepper flakes
1/3 gallon chicken stock
1 1/4 pounds long-grain rice
1 tablespoon freshly chopped curly parsley leaves

Steps:

  • The most important thing is to use the right equipment and I would suggest the following: a 2-gallon cast iron Dutch oven, a high BTU gas stove, and a large stainless steel chef's spoon.
  • Use high heat to preheat the Dutch oven and add the sausage. Using a chef's spoon or large spoon, constantly move the sausage from the bottom of the pot. Be careful not to burn the meat. (Normally I use Manda's sausage because it has little fat, however at this point you may want to drain off all of the excess grease to reduce the fat content from the dish.)
  • Add the thigh meat and brown the chicken on all sides. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. Browning the sausage and chicken meats should take 20 minutes. Be careful not to over cook the thigh meat to the point that it shreds.
  • Lower the heat to medium and add the onions and garlic; saute for about 15 minutes or until the onions are very limp and "clear". Scrape the bottom of the pot to remove all the "graton". This is where the jambalaya gets its distinct brown color and taste.
  • Add the tasso, thyme, basil and black and white pepper. Simmer over low heat for 10 minutes. This will give the seasonings time to release their oils and flavors.
  • At this point the jambalaya concentrate can be transferred to smaller containers, cooled to room temperature, covered and refrigerated for future use. (This is what we do commercially; it allows the seasonings to marry.)
  • When you are ready to cook the jambalaya, add the stock to the concentrate and bring to a rolling boil. Add the rice, reduce the heat to medium and gently break up the rice. Using the stainless steel paddle, continue to insure that the rice is not sticking to the bottom of the pot; this is very important!
  • After about 5 minutes, fold in the parsley. Continue to scrape the pot to insure that no rice sticks to the bottom. When the jambalaya returns to a boil, reduce heat to the lowest possible setting and simmer, covered, for at least 25 minutes. Do not remove the cover while the rice is steaming.
  • If Manda's brand sausage is not available, any lean smoked sausage can be substituted. You may have to remove any excess grease from the pot after frying down an unknown sausage.
  • For a richer jambalaya substitute turkey stock for the chicken stock called for above.
  • If no stocks are available, then chicken soup base can be used. Be careful with your seasoning, as bases are usually full of salt.
  • Alternate Method:
  • The jambalaya is best when served directly out of the cast iron pot. While the rice is steaming, the sausage and meat will have a tendency to float to the surface of the jambalaya. Therefore, after the rice has steamed for 25 minutes, use the paddle to gently fold in the meat and seasonings into the cooked rice. This should only be done once or twice, the rice will loose a lot of heat and the rice will break apart.
  • Also note, I do not add salt to my jambalaya. This is because I like to use herbs, tasso and seasonings to satisfy the need for salt. I would suggest having the table set with salt shakers and a selection of hot pepper sauces.
  • Plate Presentation:

SAUSAGE JAMBALAYA



Sausage Jambalaya image

My family has enjoyed this delicious Cajun recipe for many years. -Lizzie Whitten, Oak Grove, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 14

12 small pork sausage links, cut into 1-inch pieces
1 cup finely chopped onion
1 cup finely chopped green pepper
4 garlic cloves, minced
2 tablespoons canola oil
1-1/2 cups cubed cooked chicken
1-1/2 cups cubed fully cooked ham
1 can (28 ounces) diced tomatoes, undrained
1 cup uncooked long-grain rice
1 can (14-1/2 ounces) chicken broth
3 tablespoons minced fresh parsley
1 teaspoon salt
1/2 to 1 teaspoon pepper
1/2 to 3/4 teaspoon dried thyme

Steps:

  • In heavy skillet, saute the sausage, onion, green pepper and garlic in oil until vegetables are tender. Add chicken and ham; cook for 5 minutes. Stir in the remaining ingredients. , Transfer to a 2-qt. baking dish. Cover and bake at 350° for 1 hour or until rice is tender and liquid absorbed.

Nutrition Facts : Calories 319 calories, Fat 14g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 1292mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.

CAJUN JAMBALAYA WITH ANDOUILLE SAUSAGE AND TASSO



Cajun Jambalaya With Andouille Sausage and Tasso image

This Cajun-style dish contains no tomatoes or tomato sauce. From Miss Ruby's Southern Creole & Cajun Cuisine.

Provided by lazyme

Categories     Pork

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 17

5 small bay leaves
1/2 teaspoon salt
1 teaspoon white pepper
1 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
5 tablespoons margarine
3 cups white rice, browned (we prefer Uncle Ben's)
1/2 lb tasso or 1/2 lb other smoked ham
1/2 lb andouille smoked sausage or 1/2 lb any good Polish sausage
2 cups onions, chopped
2 cups celery, chopped
1 cup bell pepper, chopped
2 teaspoons garlic, minced
1/4 cup margarine
5 1/2 cups chicken stock

Steps:

  • Combine the seasonings and set aside.
  • In a heavy skillet, melt the margarine and brown the raw rice over medium heat, stirring constantly until golden-brown.
  • Chop the Tasso and Andouille sausage.
  • Melt the margarine in another heavy skillet (cast iron preferred) and cook the Tasso and sausage over high heat for 5 minutes or so.
  • Add the onion, celery, bell pepper, garlic, and seasoning mix, and continue to cook, stirring frequently, until browned (about 10 minutes).
  • Stir in the browned rice and add the stock.
  • Stir well and bring to a boil.
  • Reduce the heat and simmer until the rice is tender but still crunchy (about 20 minutes).
  • This must be stirred frequently to keep the rice from sticking and burning.
  • Remove the bay leaves and serve immediately, or pour into a long flat open pan to cool so it will not continue to cook.
  • To serve, heat the plates and press about 1/2 cup lightly into a teacup or Pyrex custard cup and turn onto each plate.
  • Serve 2 molds for a main course or 1 for an appetizer.
  • Serve with little green peas and whole kernel com.

Nutrition Facts : Calories 435.9, Fat 18.7, SaturatedFat 4.8, Cholesterol 17.8, Sodium 635, Carbohydrate 55, Fiber 2.9, Sugar 4.4, Protein 10.7

CHICKEN AND TASSO JAMBALAYA



Chicken and Tasso Jambalaya image

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.

Provided by Queen Dana

Categories     Stew

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 12

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 1/4 cup butter
1/2 cup chopped tasso or 1/2 cup smoked sausage
1 teaspoon creole seasoning or 1 teaspoon 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

Steps:

  • 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.

Nutrition Facts : Calories 293.9, Fat 9, SaturatedFat 1.7, Cholesterol 45.6, Sodium 158.2, Carbohydrate 30.9, Fiber 2, Sugar 3.4, Protein 21.5

CHICKEN AND TASSO JAMBALAYA



Chicken and Tasso Jambalaya image

Provided by Paul Prudhomme

Categories     Chicken     Pork     Appetizer     Mardi Gras     Spring     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 main-dish or 8 appetizer servings

Number Of Ingredients 19

Seasoning mix:
2 whole bay leaves
2 teaspoons ground red pepper (preferably cayenne)
1 1/2 teaspoons salt
1 1/2 teaspoons white pepper
1 teaspoon dried thyme leaves
1/2 teaspoon black pepper
1/4 teaspoon rubbed sage
2 tablespoons unsalted butter
1/2 pound chopped tasso (preferred) or other smoked ham (preferably Cure 81), about 2 cups
3/4 pound boneless chicken, cut into bite-size pieces, about 2 cups
1 cup chopped onions, in all
1 cup chopped celery, in all
1 cup chopped green bell peppers, in all
1 tablespoon minced garlic
1/2 cup canned tomato sauce
1 cup peeled and chopped tomatoes
2 1/2 cups chicken stock
1 1/2 cups uncooked rice (preferably converted)

Steps:

  • Combine the seasoning mix ingredients in small bowl and set aside.
  • Melt the butter in a 2-quart saucepan over high heat. Add the tasso and cook until meat starts to brown, about 3 minutes, stirring frequently. Add chicken and continue cooking until chicken is brown, about 3 to 5 minutes, stirring frequently and scraping pan bottom well. Stir in the seasoning mix and 1/2 cup each of the onions, celery, and bell peppers and the garlic. Cook until vegetables start to get tender, about 5 to 8 minutes, stirring fairly constantly and scraping pan bottom as needed. Stir in the tomato sauce and cook about 1 minute, stirring often. Stir in the remaining 1/2 cup each of the onions, celery, and bell peppers and the tomatoes. Remove from heat. Stir in the stock and rice, mixing well. Transfer mixture to an ungreased 8x8-inch baking pan. Bake uncovered in a 350° oven until rice is tender but still a bit crunchy, about 1 hour. Remove from oven. Stir well and remove bay leaves Let sit 5 minutes before serving.
  • To serve, mold rice in an 8-ounce cup and place 2 cups on each serving plate for a main course or 1 cup for an appetizer.

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