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Chicken & Tasso Jambalaya

Created by TxGriffLover on October 27, 2011

1 tablespoon canola oil
1 tablespoon unsalted butter
1/2 pound chopped tasso or other smoked ham
2 (8 ounce) boneless skinless chicken breasts (or 3 boneless, skinless thighs, cut into 2-inch pieces)
1 tablespoon homemade Creole Seasoning (see related recipe)
1 onion (preferably Vidalia, chopped)
1 stalk celery, chopped

Step 1: In a large ovenproof skillet, heat the oil and butter over high heat until shimmering.
Step 2: Add the tasso and cook until the meat starts to brown and render fat, about 3 minutes
Step 3: Add the chicken and sprinkle with the Creole seasoning (If using tasso, go easy on the spice, otherwise it may be too hot).
Step 4: Continue cooking over high heat until the chicken is just beginning to color, about 3 minutes, and remove the meat to a plate.
Step 5: Add the onion, celery, and bell pepper to the residual oil in the skillet.
Step 6: Cook until the vegetables start to color, stirring occasionally, 5-7 minutes.
Step 7: Add the garlic and cook until fragrant, 45-60 seconds.
Step 8: Add the rice and stir to coat.
Step 9: Stir in the tomato sauce and chicken stock and bring to a boil.
Step 10: Transfer to the oven and bake, uncovered, stirring once, until the rice is tender, 40-45 minutes.
Step 11: Remove from the oven to a rack to cool slightly.
Step 12: Taste and adjust for seasoning, and serve immediately.