Recipe: Chicken and Tasso Jambalaya (tasso or other smoked ham)

CHICKEN AND TASSO JAMBALAYA

FOR THE SEASONING MIX:
2 teaspoons ground cayenne pepper
1 1/2 teaspoons salt
1 1/2 teaspoons ground white pepper
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon ground sage
2 whole bay leaves
FOR THE JAMBALAYA:
2 tablespoons unsalted butter
1/2 pound chopped tasso (preferred) or other smoked ham (about 2 cups)
3/4 pound boneless chicken, cut into bite-size pieces (about 2 cups)
1 cup chopped onion, divided use
1 cup chopped celery, divided use
1 cup chopped green pepper, divided use
1 tablespoon minced garlic
1/2 cup canned tomato sauce
1 cup peeled and chopped tomato
2 1/2 cups chicken stock
1 1/2 cups uncooked rice (preferably converted)

Combine the seasoning mix ingredients in a small bowl and set aside.

Melt the butter in a 2-quart saucepan over high heat. Add the tasso and cook until meat starts to brown, about 3 minutes, stirring frequently.

Add the chicken and continue cooking until chicken is brown, about 3 to 5 minutes, stirring frequently and scraping the pan bottom well.

Stir in the seasoning mix and 1/2 cup each of the onion, celery, and bell pepper and the garlic. Cook until vegetables start to get tender, about 5 to 8 minutes, stirring fairly constantly and scraping pan bottom as needed.

Stir in the tomato sauce and cook about 1 minute, stirring often.

Stir in the remaining 1/2 cup each of the onion, celery, and bell peppers and the tomatoes. Remove from heat. Stir in the stock and rice, mixing well. Transfer mixture to an ungreased 8x8-inch baking pan.

Bake uncovered in a 350 degree oven until rice is tender but still a bit crunchy, about 1 hour. Remove from oven. Stir well and remove bay leaves. Let stand 5 minutes before serving.

Makes 4 servings
Source: Chili Pepper magazine, February 2004