Ingredients

Makes 4 main-dish or 8 appetizer servings

　　

Seasoning mix:

2 whole bay leaves

　　2 teaspoons ground red pepper (preferably cayenne)

　　1 1/2 teaspoons salt

　　1 1/2 teaspoons white pepper

　　1 teaspoon dried thyme leaves

　　1/2 teaspoon black pepper

　　1/4 teaspoon rubbed sage

　　2 tablespoons unsalted butter

　　1/2 pound chopped tasso (preferred) or other smoked ham (preferably Cure 81), about 2 cups

　　3/4 pound boneless chicken, cut into bite-size pieces, about 2 cups

　　1 cup chopped onions, in all

　　1 cup chopped celery, in all

　　1 cup chopped green bell peppers, in all

　　1 tablespoon minced garlic

　　1/2 cup canned tomato sauce

　　1 cup peeled and chopped tomatoes

　　2 1/2 cups chicken stock

　　1 1/2 cups uncooked rice (preferably converted)

　　

Step 1

Combine the seasoning mix ingredients in small bowl and set aside.

　　

Step 2

Melt the butter in a 2-quart saucepan over high heat. Add the tasso and cook until meat starts to brown, about 3 minutes, stirring frequently. Add chicken and continue cooking until chicken is brown, about 3 to 5 minutes, stirring frequently and scraping pan bottom well. Stir in the seasoning mix and 1/2 cup each of the onions, celery, and bell peppers and the garlic. Cook until vegetables start to get tender, about 5 to 8 minutes, stirring fairly constantly and scraping pan bottom as needed. Stir in the tomato sauce and cook about 1 minute, stirring often. Stir in the remaining 1/2 cup each of the onions, celery, and bell peppers and the tomatoes. Remove from heat. Stir in the stock and rice, mixing well. Transfer mixture to an ungreased 8x8-inch baking pan. Bake uncovered in a 350° oven until rice is tender but still a bit crunchy, about 1 hour. Remove from oven. Stir well and remove bay leaves Let sit 5 minutes before serving.

　　

Step 3

To serve, mold rice in an 8-ounce cup and place 2 cups on each serving plate for a main course or 1 cup for an appetizer.

　　Chef Paul Prudhomme's Louisiana KitchenMorrow, William & Co.