Chicken Tasso And Black-eyed Pea Jambalaya |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I never knew there was more than one kind of jambalaya, and this was absolutely wow. I halved the cayenne and white pepper because the first time we tasted it, it was so hot we couldn't eat it. Tasted fantastic, though! Read more ! I got it from the Clarion Ledger newspaper, probably 20 years ago. I wish now I hadn't waited so long! Ingredients:
2 whole bay leaves |
1 tsp ground red pepper |
1/2 tsp salt |
3/4 tsp white pepper |
1 tsp dried thyme leaves |
1/2 tsp black pepper |
1/4 tsp rubbed sage |
1/2 lb tasso or other smoked ham (about 2 cups) |
3/4 lb chicken (about 2 cups) |
1 cup onion |
1 cup celery |
1 cup green bell pepper |
1 t garlic |
1 cup tomato |
2 t unsalted butter |
1/2 cup tomato sauce |
2-1/2 cups chicken stock |
1-1/2 cups uncooked rice |
2 cups cooked black-eyes peas, drained (i used canned) |
Directions:
1. Combine first seven spices in a small bowl and set aside.
2. Chop meats and vegetables; mince garlic; peel and chop tomato.
3. Melt butter in large skillet over high heat. Add ham and cook about 3 minutes, stirring.
4. Add chicken and cook about 5 minutes or until chicken is browned, stirring and scraping the pan bottom. May add a T olive oil, if needed.
5. Stir in seasonings and 1/2 cup each of onion, celery, and bell pepper; stir in garlic. Cook about 8 minutes, stirring and scraping pan.
6. Add tomato sauce and cook a minute, stirring.
7. Stir in remaining 1/2 cup of vegetables and add tomato.
8. Stir in stock, rice, and peas; simmer 30 minutes.
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