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Paul Prudhomme's Chicken and Tasso Jambalaya

Prep Time:

20 Minutes

Cook Time:

1 Hour


8 Servings


About the Recipe

There is a whole lot of spice in this Chicken and Tasso Jambalaya and that’s what makes it so good. The Smoked Tasso is really key to this recipe. So, what is Tasso? Tasso is a type of pork or meat used in Cajun-style cuisine. Though it’s often referred to as tasso ham, it technically isn’t ham. Tasso is made from the pork shoulder.
Tasso is used as an ingredient to add it's beautiful flavor to Cajun-style dishes such as gumbo and jambalaya. Tasso is seasoned with brown sugar and many traditional creole spices (we add cinnamon!) The meat is then smoked for up to 48 hours allowing the seasoning to infuse with the meat. The end product is a moderately tangy, slightly spicy, very smoky meat.


  • 2 bay leaves

  • 1 /2 teaspoon cayenne pepper

  • 1 1/2 teaspoons salt

  • 1 teaspoon ground white pepper

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon rubbed sage

  • 2 tablespoons butter

  • 1/2 pound chopped Stoysich Smoked Tasso

  • 4 boneless, skinless chicken thighs, cut into bite-sized pieces

  • 1 cup chopped onion, divided

  • 1 cup chopped celery, divided

  • 1 cup chopped green bell pepper, divided

  • 1 tablespoon minced garlic

  • 1/2 cup tomato sauce

  • 1 914-ounce) can diced tomatoes, drained

  • 2 1/2 cups chicken stock

  • 1 1/2 cups long grain rice, uncooked