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Jambalaya

Jambalaya

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

Southern Living MARCH 2000

  • Yield: Makes 4 to 6 servings

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.

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Jambalaya Recipe

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