Sausage and Tasso Jambalaya

Recently, Ina Garten had a friend on her show that is originally from Louisiana.  She was teaching Ina how to cook a Cajun jambalaya.  Although it has Cajun roots, this Jambalaya is more Creole because it is made with tomatoes.  I wasn't sure if I would like it; but, boy was I surprised!  It turned out great.  I've made it twice, and both times it came out perfectly. 

Ingredients


1 tablespoon olive oil
1 pound sausage (preferably LeJeune's)
1 pound tasso
1 medium onion, diced
1 cup diced celery
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
1 cup seeded and diced tomato
3 garlic cloves, minced
1/2 teaspoon cayenne
2 tablespoons tomato paste
6 cups chicken stock
3 cups long-grain rice, rinsed
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup chopped scallions, divided
3/4 cup chopped fresh parsley, divided

Directions

Heat the oil in a large Dutch oven or black iron pot over medium heat, add the sausage and saute for 8 to 10 minutes, until browned. Remove the sausage to a bowl, and set aside. Add the tasso to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the sausage, and set aside. Add the onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic,cayenne, and tomato paste and cook until all the vegetables and herbs are blended well. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, tasso,  salt and pepper. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add 1/4 cup of the scallions, 1/4 cup of the parsley, stir well. Cover the pot, remove it from the heat and allow the jambalaya to steam, for 15 minutes, before serving.



Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired.

The original recipe also called for shrimp.  But I don't care to mix seafood and meat.