Chicken, Sausage & Tasso Jambalaya




  • 4 lbs boneless, skinless chicken
  • 2 lbs smoked sausage, sliced
  • ½ lb tasso, cut into chunks
  • 2 onions, chopped
  • 1 bell pepper, chopped
  • 4 cloves garlic, minced
  • 5 cups water
  • 2 tsp salt
  • 5 cups rice
  • Cajun Seasoning to taste 


Brown the chicken. Add the sausage and tasso and cook for about fifteen minutes. Pour off the fat but keep the drippings in the pot. Add the vegetables and cook until soft. Add water and salt. Bring to a boil and add rice. Cover and cook over low heat until rice is cooked. Makes 8-10 servings.

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