Chicken and Tasso Jambalaya

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.

Chef Paul Prudhomme's Louisiana Kitchen

Morrow, William & Co.