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.
Paul Prudhomme, who passed away in 2015, was the former executive chef of Commander’s Palace. He went on to open K-Paul’s in the French Quarter and he was known for making Cajun cooking (country cooking) popular in th the Creole city of New Orleans. He was responsible for the popularity of blackened redfish and published 11 cookbooks. If you’re looking to make homemade versions of your favorite Louisiana dishes, you can’t go wrong with his recipes.
There is a whole lot of spice in this Chicken and Tasso Jambalaya and that’s what makes it so good. The tasso ham is really key to this recipe and it can be a little hard to find outside of Louisiana, but you can order tasso ham online. It is a smoked ham with lots of spice added. You could substitute regular smoked ham, but you may need to up the amount of cayenne. Likewise, I find spice level can vary a great deal from one purveyor of tasso ham to the next. Be aware that you may want to adjust the seasonings based on your ham.
In addition to tasso ham, white pepper, thyme, sage, garlic, cayenne, and bay leaves plus the Holy Trinity (onion, bell pepper, and celery) flavor this Chicken and Tasso Jambalaya.
There’s also 1/2 cup tomato sauce and some diced tomatoes. Some people don’t think tomatoes should be in jambalaya, but I like them.
More Mardi Gras Recipes
Paul Prudhomme's Chicken and Tasso Jambalaya
- 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
- 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.
Recipe Source: adapted from Louisiana Cookin
Disclosure: This post contains affiliate links.