Chicken Tasso And Black-eyed Pea Jambalaya
From sweetwords 15 years ago
- 50 minutes to make
- Serves 8
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! Read more I got it from the Clarion Ledger newspaper, probably 20 years ago. I wish now I hadn't waited so long! See less
Ingredients
- 2 whole bay leaves shopping list
- 1 tsp ground red pepper shopping list
- 1/2 tsp salt shopping list
- 3/4 tsp white pepper shopping list
- 1 tsp dried thyme leaves shopping list
- 1/2 tsp black pepper shopping list
- 1/4 tsp rubbed sage shopping list
- 1/2 lb tasso or other smoked ham (about 2 cups) shopping list
- 3/4 lb chicken (about 2 cups) shopping list
- 1 cup onion shopping list
- 1 cup celery shopping list
- 1 cup green bell pepper shopping list
- 1 T garlic shopping list
- 1 cup tomato shopping list
- 2 T unsalted butter shopping list
- 1/2 cup tomato sauce shopping list
- 2-1/2 cups chicken stock shopping list
- 1-1/2 cups uncooked rice shopping list
- 2 cups cooked black-eyes peas, drained (I used canned) shopping list
How to make it
- 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.
People Who Like This Dish 5
- mbeards2 Omaha, NE
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- sweetwords Raleigh, MS
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