Chicken and Tasso Jambalaya
Most sources say jambalaya is from "jambon," the French word for "ham," an appropriate heritage for a Creole dish, plus the African "ya," meaning "rice."
Prep Time:
20 mins
Total Time:
1 hr 5 mins
Servings:
Makes 6 servings.
Ingredients
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1 cup long-grain rice
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3/4 cup chopped onion
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1/2 cup chopped celery
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1/2 cup chopped green sweet pepper
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2 cloves garlic, minced
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1/4 cup margarine or butter
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1/2 cup chopped tasso or smoked sausage
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1 teaspoon Creole or Cajun seasoning or Three-Pepper Seasoning (recipe follows)
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4 skinless, boneless chicken breast halves (1 pound)
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1/4 teaspoon bottled hot pepper sauce
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1/2 of a 6-ounce can tomato paste
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1 16-ounce can tomatoes, cut up
Directions
1.
Cook rice according to package directions. Set aside.
2.
In a 3-quart saucepan cook onion, celery, green pepper, and garlic in margarine or butter until tender. Stir in the tomato paste, undrained tomatoes, tasso or sausage, and seasoning. Bring to boiling. Reduce heat. Cover and simmer 30 minutes.
3.
Stir in chicken and hot pepper sauce. Simmer, covered, about 15 minutes more or until chicken is tender. Stir in rice. Cook, stirring occasionally, until heated through. Makes 6 servings.
Three-Pepper Seasoning
In a tightly covered container combine 2 tablespoons salt, 1 tablespoon ground red pepper, 1 teaspoon ground white pepper, 1 teaspoon garlic powder, and 1 teaspoon ground black pepper. Makes about 1/4 cup seasoning. Store in a cool, dark place up to 1 week.
Nutrition information
Calories 361, Total Fat 13 g, Saturated Fat 3 g, Cholesterol 53 mg, Sodium 499 mg, Carbohydrate 34 g, Fiber 2 g, Protein 25 g. Daily Values: Vitamin A 17%, Vitamin C 33%, Calcium 4%, Iron 15%.
Percent Daily Values are based on a 2,000 calorie diet
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Crawfish Jambalaya
Jambalaya (jam-ba-LIE-ya) is a hearty Cajun rice dish that may include a variety of meats and fish. For this one, choose either crawfish or shrimp.
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