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Jambalaya recipe

If tasso isn’t available, substitute smokedham and 1 tablespoon Cajun seasoning.

Recipe: Jambalaya

4 ounces tasso, cubed
2 skinned and boned chicken breast halves, cubed
2 tablespoons olive or vegetable oil
4 celery stalks, chopped
1 medium onion, chopped
1 green bell pepper, chopped
Scant 2 cups chicken broth
1 (14 1/2-ounce) can diced tomatoes, undrained
1 cup uncooked long grain rice

  • Saute tasso and chicken in hot oil ina large skillet over medium-high heat 3 to 5 minutes or untilchicken is done. Remove with a slotted spoon, and reserve drippingsin skillet.
  • Add celery, onion, and bell pepper toreserved drippings; saut until tender. Return tasso andchicken to skillet; add chicken broth, diced tomatoes and rice;cover and simmer for 20 minutes or until rice is tender. Stirlightly and serve immediately.

    Makes 4 to 6 servings.

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