*  Exported from  MasterCook  *
 
                         Chicken & Tasso Jambalaya
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry                          Rice
                 Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----SEASONING MIX-----
    2      tablespoons   Chef Paul Prudhomme’s -- Poultry Magic, or Me
           or            Pork & Veal Magic
    2                    Bay leaves
      1/4  teaspoon      Rubbed sage
    2      tablespoons   Unsalted butter
      1/2  pound         Chopped tasso or other -- smoked ham
      3/4  pound         Boneless chicken -- cut into
                         pieces -- about
   -2                    cups
    1      cup           Chopped onions -- in all
    1      cup           Chopped celery -- in all
    1      cup           Chopped green bell peppers -- in all
    1      tablespoon    Minced fresh garlic
      1/2  cup           Tomato sauce
    1      cup           Peeled and chopped tomatoes
    2 1/2  cups          Chicken stock
    1 1/2  cups          Uncooked rice -- preferably
 				=09
 
 Combine the seasoning mix ingredients in a small bowl.
 
  Melt the butter in a 2-quart saucepan over high heat.  Add the tasso and
 cook, stirring frequently, until the meat starts to brown, about 3 minutes.
 Add the chicken and continue cooking, stirring frequently and scraping the
 pan bottom well, until the chicken is browned, about 3 to 5 minutes.  Stir
 in the seasoning mix, 1/2 cut each of the onions, celery, and bell peppers,
 and the garlic.
 
  Preheat the oven to 350.
 
  Continue to cook the mixture, stirring almost constantly and scraping the
 pan bottom as needed, until the vegetables start to get tender, about 5 to 8
 minutes.  Stir in the tomato sauce and cook, stirring often, for 1 minute.
 Stir in the remaining onions, celery, and bell peppers and the tomatoes.
 Remove from the heat, stir in the stock and rice, and mix well. Transfer the
 minture to an ungreased 8 X 8 inch baking pan and bake, uncovered, until the
 rice is tender but still a bit crunchy, about 40 minutes.  Remove from the
 oven, stir well, and discard the bay leaves. Let sit for 5 minutes before
 serving.
 
  Source:  “Chef Paul Prudhomme’s Pure Magic”, by Paul Prudhomme, 1995.
 :         William Morrow and Company, Inc., New York.
 
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