Ingredients
- 2 bay leaves
- 2 tablespoon creole seasoning
- 1/4 teaspoon rubbed sage
- 2 tablespoon unsalted butter
- 1/2 pound chopped tasso (preferred) or other smoked ham, about 2 cups
- 3/4 pound boneless chicken thigh meat, cut into bite-sized pieces, about 2 cups
- 1/2 pound sliced blanched andouille sausage, 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 fresh garlic
- 1/2 cup pureed tomatoes
- 1 cup peeled and chopped fresh tomatoes
- 2 1/2 cup chicken stock
- 1 1/2 cup uncooked rice (preferably converted)
- 1 cup green onion (for garnish)
Preparation
Baking Directions:
Combine the first 3 ingredients in a small bowl to make the seasoning mix.
Melt the butter in a 2-quart saucepan over high heat.
Add the tasso and cook, stirring frequently, until the meat starts to brown, about 3 minutes.
Add the chicken and continue cooking, stirring frequently and scraping the pan bottom well, until the chicken is browned, about 3 to 5 minutes.
Stir in the seasoning mix, add the onions, celery, and bell peppers, and the garlic.
Continue to cook the mixture, stirring almost constantly and scraping the pan bottom as needed, until the vegetables start to get tender, about 5 to 8 minutes.
Stir in the tomato sauce and cook, stirring often, for 1 minute.
Add the stock and bring to a boil.
Add rice, stir well to mix everything evenly, then reduce heat to low.
Cover and simmer until the stock is absorbed and the rice is cooked, about 20 minutes.
Let sit for 5 minutes before serving.
Sprinkle on chopped green onions or scallions.
Sauce piquant works well as a sauce served underneath the jambalaya.
