Recipe Corner

From the Zab Mart :)

Note: if you do not like spicy foods, you may wish to reduce the pepper by half.

Chef Paul Prudhomme’s Chicken and Tasso Jambalaya

Seasoning mix:

* 2 whole bay leaves
* 2 teaspoons ground red pepper (preferably cayenne)
* 1 1/2 teaspoons salt
* 1 1/2 teaspoons white pepper
* 1 teaspoon dried thyme leaves
* 1/2 teaspoon black pepper
* 1/4 teaspoon rubbed sage
* 2 tablespoons unsalted butter
* 1/2 pound chopped tasso (preferred) or other smoked ham (preferably Cure 81), about 2 cups
* 3/4 pound boneless chicken, cut into bite-size pieces, about 2 cups
* 1 cup chopped onions, in all
* 1 cup chopped celery, in all
* 1 cup chopped green bell peppers, in all
* 1 tablespoon minced garlic
* 1/2 cup canned tomato sauce
* 1 cup peeled and chopped tomatoes
* 2 1/2 cups chicken stock
* 1 1/2 cups uncooked rice (preferably converted)

Preparation
Combine the seasoning mix ingredients in small bowl and set aside.

Melt the butter in a 2-quart saucepan over high heat. Add the tasso and cook until meat starts to brown, about 3 minutes, stirring frequently. 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. Remove from heat. Stir in the stock and rice, mixing well.

Transfer mixture to an ungreased 8x8-inch baking pan. Bake uncovered in a 350° oven until rice is tender but still a bit crunchy, about 1 hour. Remove from oven. Stir well and remove bay leaves Let sit 5 minutes before serving.

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.

6/4/11

In the making

I couldn't find any tasso at Hannaford and the butcher suggested iberian chorizo. So we can have some Portuguese sausage and eggs for breakfast!!

DISCLAIMER: VERY HOTT

I used only half of the cayenne pepper, but we were still left with burning lips and used tissues by the end of dinner.

Then, we added some Greek yogurt as substitute for sour cream to cool things down, but I was still double-fisting with my fork and a glass of milk.

Next time I'm thinkin no cayenne pepper and half of the suggested black and white. WOW

Definitely made for a lot of great laughs :)