Jambalaya

recipe
If tasso isn't available, substitute smoked ham and 1 tablespoon Cajun seasoning.
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Yield:

Makes 4 to 6 servings

Recipe from

Southern Living

Ingredients

4 ounces tasso, cubed
2 skinned and boned chicken breast halves, cubed
2 tablespoons olive oil
4 celery stalks, chopped
1 medium onion
1 green bell pepper, chopped
1 (10 1/2-ounce) can condensed chicken broth
1 (14 1/2-ounce) can diced tomatoes, undrained
2 cups uncooked quick-cooking rice

Preparation

Sauté 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. Add chicken broth and diced tomatoes; simmer 15 minutes.

Add rice, tasso, and chicken. Remove from heat. Cover and let stand 5 minutes or until liquid is absorbed.

Note:

March 2000
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