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If tasso isn't available, substitute smoked ham and 1 tablespoon Cajun seasoning.

Jambalaya

4 ounces tasso, cubed
2 skinned and boned chicken breast halves, cubed
2 tablespoons olive or vegetable oil
4 celery stalks, chopped
1 medium onion, chopped
1 green bell pepper, chopped
Scant 2 cups chicken broth
1 (14 1/2-ounce) can diced tomatoes, undrained
1 cup uncooked long grain rice

1. Saute tasso and chicken in hot oil in a large skillet over medium-high heat 3 to 5 minutes or until chicken is done. Remove with a slotted spoon, and reserve drippings in skillet.
2. Add celery, onion, and bell pepper to reserved drippings; sauté until tender. Return tasso and chicken to skillet; add chicken broth, diced tomatoes and rice; cover and simmer for 20 minutes or until rice is tender. Stir lightly and serve immediately.

Makes 4 to 6 servings.

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