Tasso Ham and Chicken Jambalaya

Ingredients

• 1 1/2 lb Chicken thighs, boneless and skinless, cut into 1-inch pieces
• 8 oz Tasso ham, diced
• 12 oz Andouille sausage, sliced into rounds
• 1 large Yellow onion, finely chopped
• 1 large Green bell pepper, chopped
• 3 Celery stalks, chopped
• 4 Garlic cloves, minced
• 2 cups Long-grain white rice
• 4 cups Chicken stock
• 2 tbsp Cajun seasoning (low sodium)
• 14 1/2 oz Diced tomatoes with green chilies, can
• 2 tbsp Vegetable oil

Instructions

1. 1

   Heat the vegetable oil in a large Dutch oven over medium-high heat and brown the chicken pieces until golden; remove and set aside.

2. 2

   In the same pot, add the diced Tasso ham and Andouille sausage, sautéing for 5 minutes until the fats render and the edges are crispy.

3. 3

   Add the 'Holy Trinity' (onion, bell pepper, and celery) to the pot, cooking until the vegetables are softened and the onions are translucent.

4. 4

   Stir in the minced garlic and Cajun seasoning, cooking for 1 minute until fragrant, then add the dry rice and toast it for 2 minutes while stirring constantly.

5. 5

   Pour in the chicken stock and the can of diced tomatoes, scraping the bottom of the pot with a wooden spoon to release all the flavorful browned bits.

6. 6

   Return the chicken to the pot, bring the mixture to a rolling boil, then immediately reduce the heat to low.

7. 7

   Cover the pot with a tight-fitting lid and simmer undisturbed for 20 to 25 minutes until the liquid is absorbed and the rice is tender.

8. 8

   Remove from heat and let the jambalaya sit covered for 5 minutes, then fluff with a fork and serve immediately.