Chicken, Andouille and Tasso Jambalaya

Name: Chicken, Andouille and Tasso Jambalaya
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)

www.magicseasoningblends.com

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.

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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)