Delta Grill Jambalaya


3 Tbs margarine

2 cups tasso ham

4 cups medium diced onions

3 cups medium diced green bell pepper

2 cups medium diced celery

2 Tbs fresh chopped garlic

1 pound andouille sausage

3 Tbs finely diced fresh jalapeno

2 Tbs Cajun seasoning

1 cup chicken stock

One 28 oz can crushed tomatoes

1 pound diced uncooked chicken

4 cups cooked white rice 1 cup chopped green onions

To Prepare:

“Stick and Scrape”

Heat an 8 quart pot on a medium flame. Add 3 tbs margarine. Melt completely. Add 2 cups tasso and cook on a ¾ high flame. This is a very important stage: the goal is to get the tasso brown. The seasoning will come off the tasso and be returned to the mixture by repeating a “stick and scrape” for approximately 15 minutes. At 8 minute mark, add 4 cups onions, 3 cups green bell peppers and 2 cups celery. Also add 2 tbs fresh chopped garlic. Smother vegetables together with the tasso.


Preheat oven to 350 degrees. Take 1 pound andouille and cut in half lengthwise. Slice those pieces into ½ inch slices. Place andouille on a sheet pan and roast in oven approximately 15 minutes until light brown in color.

“Back to Tasso and Vegetables”

Mixture has been cooking approximately 20 minutes. Stir in 3 tbs finely diced fresh jalapeno and 2 tbs Cajun seasoning. Stir every 2 minutes or so and repeat stick and scrape when necessary. Remove andouille from the oven and add it and its juices to the pot. Continue to cook. Then add 1 cup chicken stock to deglaze the bottom of the pot. Then stir in the can of crushed tomatoes. Continue cooking another 30 minutes until texture is stewy. Then stir in one pound diced chicken and cook an additional 15 minutes. Finally add 4 cups cooked white rice and 1 cup chopped green onions and mix together. Serve hot.