Paul Prudhomme's Chicken and Tasso Jambalaya
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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.
Course Main Dish
Cuisine Southern
Keyword cajun, Mardi Gras
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6

Ingredients

  • 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

Instructions

  • 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.