PAUL PRUDHOMME'S CHICKEN AND TASSO JAMBALAYA
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
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.
CAJUN CHICKEN AND SAUSAGE JAMBALAYA
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 10 to 12 servings
Number Of Ingredients 13
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:
CHICKEN JAMBALAYA I
This is a one-skillet chicken and rice dish with veggies, herbs and just a slight spicy kick!
Provided by Suzanne
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Yield 4
Number Of Ingredients 13
Steps:
- Melt butter or margarine in a large skillet over medium low heat. Add celery, onion and green bell pepper and saute until tender. Stir in tomatoes, broth, rice, thyme or basil, garlic salt, ground black pepper, hot pepper sauce and bay leaf.
- Bring all to a boil; reduce heat, cover skillet and simmer for about 20 minutes or until rice is tender. Stir in chicken or turkey and cook until heated through. Discard bay leaf and serve hot.
Nutrition Facts : Calories 308 calories, Carbohydrate 29.9 g, Cholesterol 74.8 mg, Fat 8.5 g, Fiber 1.8 g, Protein 25.1 g, SaturatedFat 4.4 g, Sodium 562.6 mg, Sugar 3.3 g
CHICKEN AND TASSO JAMBALAYA
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
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
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
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.
CHICKEN AND TASSO JAMBALAYA
We moved from Georgia to Louisiana when I was a child and our family's diet changed. Mama armed herself with spiral-bound copies of River Road Recipes (Junior League of Baton Rouge, 1959) and Talk about Good (Junior League of Lafayette, 1967) and started cooking. Soon, the cuisine of Louisiana-Mama's Red Beans and Rice (page 160), Mama's Shrimp Creole (page 131), and dishes similar to this jambalaya-quickly became as familiar and comfortable as Meme's Old-fashioned Butter Beans (page 179) and her fried chicken (page 106). According to Louisiana Entertains (another regional cookbook), jambalaya is a descendent of paella, brought to New Orleans by the Spanish. The name derives from jamón, or ham, but colloquially, the term means "clean up the kitchen." The dish is a delicious way to use leftovers so they don't go to waste. I have seen both shrimp and chicken versions, but all jambalayas contain ham. Tasso, often referred to as Cajun ham, is smoked and very spicy with a peppery crust. This version uses boneless, skinless chicken breasts for a very simple and quick preparation. I also suggest using thighs, which are not as lean, but are less likely to dry out.
Yield serves 4 to 6
Number Of Ingredients 13
Steps:
- In a large, ovenproof skillet, heat the oil and butter over high heat until shimmering. Add the tasso and cook until the meat starts to brown and render fat, about 3 minutes. Add the chicken and sprinkle over the Creole seasoning. (If using tasso, go easy on the spice, otherwise it may be too hot.) Continue cooking over high heat until the chicken is just beginning to color, about 3 minutes. Remove the meat to a plate.
- Add the onion, celery, and bell pepper to the residual oil in the skillet. Cook until the vegetables start to color, stirring occasionally, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the rice and stir to coat. Stir in the tomato sauce and chicken stock and bring to a boil. Transfer to the oven and bake, uncovered, stirring once, until the rice is tender, 40 to 45 minutes. Remove from the oven to a rack to cool slightly. Taste and adjust for seasoning with salt and pepper. Serve immediately.
CAJUN JAMBALAYA WITH ANDOUILLE SAUSAGE AND TASSO
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
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
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- 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.
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