"Do vegetarians eat animal crackers?"--Unknown

Chicken & Tasso Jambalaya Recipe

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This recipe for Chicken & Tasso Jambalaya, by , is from What's Cookin' In Amherst?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Cook
Added: Thursday, August 12, 2010

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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