Here's a Cajun (no tomatoes) version and a slightly modified (with a little less cayenne and pepper) version of Paul Prudhomme's Chicken & Tasso.
Cajun Jambalaya
6 Servings
2 teaspoons olive oil
1 lb boneless chicken, cut into bite-size pieces
8 ounces kielbasa, diced
1 onion, diced
1 green bell pepper, diced
1/2 cup diced celery
2 tablespoons chopped garlic
1/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
salt and ground black pepper to taste
2 cups uncooked white rice
4 cups chicken stock
3 bay leaves
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce
Heat oil in a large pot over medium high heat. Saute chicken and kielbasa until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook 5 minutes, or until onion is tender and translucent. Add rice, then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce.
Paul Prudhomme's Chicken & Tasso (modified)
Servings: Makes 4 main-dish or 8 appetizer servings.
Ingredients
Seasoning mix:
2 whole bay leaves
1 teaspoon cayenne (less if Tasso really spicy)
1 1/2 teaspoons salt
1 teaspoon white pepper
1 teaspoon dried thyme leaves
1/2 teaspoon black pepper
1/4 teaspoon rubbed sage
2 tablespoons unsalted butter
1/2 - 3/4 pound chopped Tasso or other smoked ham (preferably Cure 81)
1.5 pound boneless chicken, cut into bite-size pieces, about 2 cups
2 cups chopped onions, in all
2 cups chopped celery, in all
2 cups chopped green bell peppers, in all
2 tablespoons minced garlic
1/2 cup canned tomato sauce
1 cup peeled and chopped tomatoes
2 1/2 cups chicken stock
1 1/2 cups uncooked rice (preferably converted)
Combine the seasoning mix ingredients in small bowl and set aside.
Melt the butter in a 3-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 each of the onions, celery, and bell peppers and all 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 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.
