Tasso Ham and Chicken Jambalaya
This recipe is something special. Not only is it the best jambalaya you will ever eat, the recipe was created by the great chef, Paul Prudhomme, who popularized and introduced Cajun and Creole cuisine to the mainstream culinary world. If you don’t like spicy food, then this jambalaya might not be for you. It is fairly spicy. But you will have a hard time trying to stop eating it. Jambalaya itself is a Creole rice dish with West African, French, and Spanish influences. Jambalaya will always have some type of smoked sausage or ham, such as andouille or tasso, chicken, and sometimes shrimp or crawfish tails. The base of rice dish starts with the holy trinity: onion, celery, and bell pepper; the Cajun equivalent of the French mirepoix. All of that is sautéed, then mixed with rice and stock. The jambalaya is then baked in the oven, much like jollof rice, hence the West African influence.
Servings: 4
Equipment
- 6 quart oven-safe saucepan or baking dish
Ingredients
Spice Mix
- 1 1/2 tsp salt
- 1 tsp white pepper
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp thyme
- 1/4 tsp ground sage
- 2 bay leaves
Jambalaya
- 2 tbsp butter
- 1/2 lb tasso ham diced into small cubes
- 4 boneless skinless chicken thighs cubed
- 1 cup onion diced
- 1 cup celery diced
- 1 cup bell pepper red or green; diced
- 1 tbsp garlic minced
- 1/2 cup tomato sauce
- 14 oz canned diced tomatoes
- 3 cups chicken stock
- 1 1/2 cups basmati rice
Instructions
- Mix together the spice blend. Set aside.
- Melt the butter in a large saucepan over medium high heat. Sauté the tasso ham for 3 minutes.
- Add in the chicken. Sauté for 5 minutes.
- Add the spice mix and half of the onion, celery, and bell pepper. Continue to sauté for 5 minutes.
- Stir in the garlic and cook for 2 minutes. Add in the tomatoes, tomato sauce, and the remaining onion, celery, and bell peppers.
- Mix in the rice. Pour in the chicken stock. Place the pan in a preheated 350 degree oven, uncovered. If your saucepan isn’t oven safe, transfer to a 6 quart baking dish.
- Bake for 50-60 minutes.
