2 whole bay leaves
2 teaspoons ground red pepper (preferably cayenne)
1 1/2 teaspoons salt
1 1/2 teaspoons white pepper
1 teaspoon dried thyme leaves
1/2 teaspoon black pepper
1/4 teaspoon rubbed sage
2 tablespoons unsalted butter
1/2 pound chopped tasso or other smoked ham (preferably cured)
3/4 pound boneless chicken, cut into bite-size pieces
1 cup chopped onions, in all
1 cup chopped celery, in all
1 cup chopped green bell peppers, in all
1 tablespoon 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: bay leaves, red pepper, salt, white pepper, thyme leaves, black pepper, rubbed sage.
- 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 8×8-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 on a plate face down. Remove the cup for a nice portion.
Recipe yields 4 servings. Recipe from Chef Paul Prudhomme’s Louisiana Kitchen courtesy of Epicurious