Chicken & Tasso Jambalaya

prep time:: 20 min
total time:: 1 hr

Makes 4 main or 8 appetizer sized portions

In the New York early years I made this dish whenever we had a group gathering or dinner. I can’t remember if it was because it was the only thing I knew how to make or if it was just unbelievably inexpensive… either way I had not made it since Robbert and I got married and moved into Worth Street, so I made it in December at our WIN wrapping party. It brought back so many good memories of all living here together! Love, Jenny

ingredients

Seasoning Mix:
2 whole bay leaves
2 teaspoons cayenne
1 1/2 tsp salt
1 1/2 tsp white pepper
1 tsp dried thyme leaves
1/2 tsp black pepper
1/4 tsp sage
2 Tbsp butter
1/2 pound chopped tasso or andouille sausage
3/4 pound boneless skinless chicken breast cut into bite sized pieces
1 cup chopped onions
1 cup chopped celery
1 cup chopped bell pepper
1 Tbsp minced garlic
~3 cups chicken broth
2 cups rice (I use long grain uncle ben’s converted)

directions

1
Combine seasoning mix in a bowl and set aside.
2
Melt butter in a dutch oven or saucepan over high heat. Add tasso and cook until meat starts to brown (3 minutes). Add chicken and continue to cook until brown (3-5 minutes) stirring frequently and scraping the bottom of the pan. Stir in seasoning mix and vegetables (onion, celery, bell pepper, garlic). Cook until vegetables are tender or start to brown. Add stock and rice, bring to boil, turn down heat and cook 25 minutes or until rice is cooked.
3
* note this is fairly spicy so follow seasoning mix closely or even cut back on peppers if you prefer milder food

Source: Jenny Vorhoff