Savoie’s® Tasso, Andouille & Chicken Jambalaya

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Serves: 9

Ingredients

  • 1 tablespoon vegetable oil
  • 10 oz Savoie’s® pork tasso, thinly sliced
  • 10 oz Savoie’s® andouille, cut into ½-inch pieces
  • 1 ½ cup onions, chopped fine
  • ½ cup bell pepper, chopped fine
  • ½ cup celery, chopped fine
  • 1 6 oz can tomato paste
  • 4 cups water, in all
  • 1 lb chicken, cooked and chopped
  • ½ cup green onions, chopped fine
  • 6 cups cooked rice

Directions

  1. In a 5-quart pot, heat oil over medium heat until very hot.
  2. Add tasso and andouille; cook and stir 5 minutes.
  3. Add onions, bell pepper and celery. Cook and stir continually for 10 minutes.
  4. Add tomato paste and 3 cups of the water; cook and stir often, about 15 minutes or until all meat is tender.
  5. Add Cajun seasoning, remaining water, and chicken; reduce heat to low.
  6. Cook 5 minutes, stirring often to prevent from sticking.
  7. Add green onions and cooked rice; stir well to mix.
  8. Let set for 5 minutes for flavor to marry.