Chicken, Andouille and Tasso Jambalaya
As with gumbo, there are many varieties of jambalaya in south Louisiana, depending upon what is available in each area and what a particular family likes.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.magicseasoningblends.com.
Cooking tools:
- Chef's knife
- Cutting board
- Paring knife
- Peeler
- Saucepan
- Stove
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
Ingredients
- 2 tablespoons Chef Paul Prudhomme's Poultry Magic® OR Meat Magic® OR Pork & Veal Magic®
- 2 bay leaves
- ¼ teaspoon rubbed sage
- 2 tablespoons unsalted butter
- ½ pound chopped Chef Paul Prudhomme's Tasso (preferred) or other smoked ham, about 2 cups
- ½ pound Chef Paul Prudhomme's Andouille Smoked Sausage, cut into ½ moons
- ¾ pound boneless chicken, cut into bite-sized 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 fresh garlic
- ½ cup tomato sauce
- 1 cup peeled and chopped fresh tomatoes
- 2½ cups chicken stock
- 1½ cups uncooked rice (preferably converted)
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Chicken and Andouille Smoked Sausage Gumbo
magicseasoningblends.com
Pastalaya
magicseasoningblends.com
Seafood Jambalaya
magicseasoningblends.com
Ham & Cabbage Gumbo
magicseasoningblends.com
Chef Paul Prudhomme’s Chicken and Seafood Jambalaya
ediblejersey.ediblecommunities.com
Andouille Cream Gravy
magicseasoningblends.com
Chicken and Andouille Jambalaya
umami.site
Rita's Mardi Gras Jambalaya
marcelsculinaryexperience.com