Chicken and Tasso Jambalaya

Ingredients

• 2.5 cups chicken stock see 
• 1.5 teaspoons salt 
• 0.5 teaspoon pepper black
• 1 cup bell pepper green chopped
• 1.5 cups rice uncooked (preferably converted)
• 0.8 pound chicken boneless cut into bite-size pieces, 2 cups
• 0.3 teaspoon rubbed sage 
• 2  bay leaves whole
• 1 tablespoon garlic minced
• 1 cup tomatoes peeled chopped
• 1 cup celery chopped
• 1 cup onion chopped
• 1.5 teaspoons pepper white
• 1 teaspoon thyme leaves dried
• 0.5 pound ham smoked chopped (preferred) (preferably Cure 81)
• 0.5 cup tomato sauce canned
• 2 teaspoons ground pepper red (preferably cayenne)
• 2 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• sauce pan
• oven
• baking pan

Directions

1. Combine the seasoning mix ingredients in small bowl and set aside.
2. Melt the butter in a 2-quart saucepan over high heat.
3. Add the tasso and cook until meat starts to brown, about 3 minutes, stirring frequently.
4. Add chicken and continue cooking until chicken is brown, about 3 to 5 minutes, stirring frequently and scraping pan bottom well. Stir in the seasoning mix and 1/2 cup each of the onions, celery, and bell peppers 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 onions, celery, and bell peppers and the tomatoes.
5. Remove from heat. Stir in the stock and rice, mixing well.
6. Transfer mixture to an ungreased 8x8-inch baking pan.
7. Bake uncovered in a 350° oven until rice is tender but still a bit crunchy, about 1 hour.
8. Remove from oven. Stir well and remove bay leaves
9. Let sit 5 minutes before serving.
10. To serve, mold rice in an 8-ounce cup and place 2 cups on each serving plate for a main course or 1 cup for an appetizer.
11. Chef Paul Prudhomme's Louisiana Kitchen
12. Morrow, William & Co.