Chicken, Sausage and Tasso JAMBALAYA
by Marc Savoy of Eunice, LA

This was contributed by Sarah Savoy, and is her father Marc's recipe. It's a brown jambalaya, typical of Cajun-style jambalayas rather than the tomato-based Creole jambalayas of New Orleans. Sarah says:

"It's not the easiest task in the world to get recipes out of someone who doesn't use them. I got these from my dad and had to make them myself many times to figure out the exact measurements. They taste right to me, and after 22 years of eating his cooking, I think I can consider myself a pretty good judge. Just keep in mind that the number one rule in Cajun cooking is, as Gil Young says, "TASTE AND ADJUST!"

"In this and other recipes I list "seasoning mixture" as an ingredient. This is good to have on hand. You'll find your own measurements for this, but I usually use four parts cayenne pepper, two parts black pepper, two parts garlic powder, one part onion powder, and one part salt. Sometimes I add dried parsley.

"This dish is one of my favorites. When getting these recipes I told my dad he doesn't make this often enough. I use more sausage and tasso than chicken, but that's another matter of preference (and how concerned you are with your health, I guess!).

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 10 cups of water and two teaspoons of salt. Bring to a boil and add rice. Cover and cook over low heat until rice is cooked.

YIELD: 8-10 servings.


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Chuck Taggart   (email chuck)