Recipe

Chicken Tasso And Black-eyed Pea Jambalaya Recipe

	Sweetwords / All my dishes 10 months, 4 weeks ago I never knew there was more than one kind of jambalaya, and this was absolutely wow. I halved the cayenne and white pepper because the first time we tasted it, it was so hot we couldn't eat it. Tasted fantastic, though! I got it from the Clarion L... More Prep:45m Cook:50m Servings:8	Sweetwords
	spicy cajun chicken ham rice peas

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Ingredients

2 whole bay leaves

1 tsp ground red pepper

1/2 tsp salt

3/4 tsp white pepper

1 tsp dried thyme leaves

1/2 tsp black pepper

1/4 tsp rubbed sage

1/2 lb tasso or other smoked ham (about 2 cups)

3/4 lb chicken (about 2 cups)

1 cup onion

1 cup celery

1 cup green bell pepper

1 T garlic

1 cup tomato

2 T unsalted butter

1/2 cup tomato sauce

2-1/2 cups chicken stock

1-1/2 cups uncooked rice

2 cups cooked black-eyes peas, drained (I used canned)

Directions

Combine first seven spices in a small bowl and set aside.

Chop meats and vegetables; mince garlic; peel and chop tomato.

Melt butter in large skillet over high heat. Add ham and cook about 3 minutes, stirring.

Add chicken and cook about 5 minutes or until chicken is browned, stirring and scraping the pan bottom. May add a T olive oil, if needed.

Stir in seasonings and 1/2 cup each of onion, celery, and bell pepper; stir in garlic. Cook about 8 minutes, stirring and scraping pan.

Add tomato sauce and cook a minute, stirring.

Stir in remaining 1/2 cup of vegetables and add tomato.

Stir in stock, rice, and peas; simmer 30 minutes.

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Comments

22566 10 months, 3 weeks ago said:
Thank-you!

This sounds very good!

Kind Regards

petunia97 5 months, 1 week ago said:
LOve it!

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