Paul Prudhomme’s Chicken and Tasso Jambalaya
Paul Prudhomme’s Chicken and Tasso Jambalaya is a classic cajun dish that is a must make for Mardi Gras. The tasso ham adds wonderful flavor and spice.
In addition to tasso ham, white pepper, thyme, sage, garlic, cayenne, and bay leaves plus the Holy Trinity (onion, bell pepper, and celery) flavor this Chicken and Tasso Jambalaya.
There’s also 1/2 cup tomato sauce and some diced tomatoes. Some people don’t think tomatoes should be in jambalaya, but I like them.
More Mardi Gras Recipes
Seafood Gumbo
Slow Cooker Jambalaya
Shrimp Etouffee
Crawfish Fettuccine
Paul Prudhomme's Chicken and Tasso Jambalaya
Paul Prudhomme’s Chicken and Tasso Jambalaya is a classic cajun dish that is a must make for Mardi Gras. The tasso ham adds wonderful flavor and spice.
2 bay leaves
1 /2 teaspoon cayenne pepper
1 1/2 teaspoons salt
1 teaspoon ground white pepper
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon rubbed sage
2 tablespoons butter
1/2 pound chopped tasso ham
4 boneless, skinless chicken thighs, (cut into bite-sized pieces)
1 cup chopped onion, (divided)
1 cup chopped celery, (divided)
1 cup chopped green bell pepper, (divided)
1 tablespoon minced garlic
1/2 cup tomato sauce
1 914-ounce) can diced tomatoes, drained
2 1/2 cups chicken stock
1 1/2 cups long grain rice, (uncooked)
Combine first 7 ingredients in a small bowl. Set aside.
Preheat oven to 350 degrees.
In a Dutch oven, melt butter over medium-high heat. Ad...
Fuente de la noticia:
spicysouthernkitchen
URL de la Fuente:
http://spicysouthernkitchen.com/
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