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Cajun and Creole   -   Chicken With Tasso   adapted from Louisiana Tastes by Paul Prudhomme

Description
Ingredients
  • 1 Tablespoon Salt
  • 2 Teaspoons Cilantro
  • 1 Teaspoon Ginger
  • 2 Teaspoons Dry Mustard
  • 2 Teaspoons Paprika
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Cayenne
  • 1/2 Teaspoon Star Anise -- Ground
  • 1 Teaspoon Pepper
  • 3 Pounds Chicken -- In 4 Pieces
  • 3 Tablespoons Olive Oil
  • 1 Large Onion -- Chopped
  • 3 Stalks Celery -- Chopped
  • 1 Large Bell Pepper -- Chopped
  • 1 Pound Tasso Or Ham -- Chopped
  • 5 Cloves Garlic -- Chopped
  • 3 Cups Chicken Stock
  • 3 Tablespoons Flour
Directions Combine seasoning mix in bowl. Sprinkle over chicken. Saute chicken in oil until well browned. Remove and set aside. Add onions, celery, peppers and tasso to the pot and saute for 10 minutes. Add 1 cup stock and stir in the flour. Simmer for 5 minutes, Add remaining stock and chicken. Simmer for 20 minutes. Serve over rice or pasta.
Serves 4
Time to Make 0:00



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