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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken & Tasso Jambalaya Recipe

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This recipe for Chicken & Tasso Jambalaya is from What's Cookin' In Amherst?, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Make 1 cup long-grain rice according to package and set aside.
Directions:
Directions:
IN A 3-QUART SAUCEPAN COOK UNTIL TENDER:
1 large onion, chopped
1/2 c. chopped celery
1/2 c. chopped green pepper
2 cloves garlic, minced
1/4 c. butter or margarine

STIR IN UNDRAINED:
1 16-ounce can tomatoes, cut up
1/2 of a 6-ounce can (1/3 cup) tomato paste
1/2 c. chopped tasso or smoked sausage
1 tsp. Creole seasoning or Three Pepper Seasoning

BRING TO BOILING. REDUCE HEAT. COVER AND SIMMER 30 MIN.

STIR IN:
2 whole chicken breasts (about 16 ounces each), skinned, boned, and cut into bite-size pieces
1/4 tsp. bottled hot pepper sauce

SIMMER, COVERED, ABOUT 15 MIN. MORE OR TILL CHICKEN IS TENDER.

STIR IN RICE. COOK, STIRRING OCCASIONALLY, TILL HEATED THROUGH.
Number Of Servings:
Number Of Servings:
Makes 6 servings.

 

 

 

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