Chicken & Tasso Jambalaya

The jam in jambalya comes from the word ""jambon"" which is the African word for ham. 

1 chicken, cooked and deboned 
reserving 3 1/2 cups chicken stock 
3/4 cup chopped onion 
1/4 cup chopped celery 
1/4 cup chopped bell pepper 
1 tablespoon garlic 
8 oz. chopped tasso 
1 teaspoon Tony Chachere's Creole Seasoning 
1 teaspoon dried thyme 
1 teaspoon salt 
1 teaspoon paprika 
1 (8 oz.) can Rotel tomatoes 
2 cups long grain rice 
1/4 cup minced parsley 
1/4 cup chopped green onions 
1. Heat oil in 6-quart saucepot. Add onions, celery, bell pepper, garlic and saut? for 5 minutes. 
2. Add tasso, Tony Chachere's Creole Seasoning, thyme, salt, paprika, Rotel tomatoes and simmer for 10 minutes. 
3. Add chicken stock and deboned chicken. Bring mixture to a boil. 
4. Stir in the long grain rice, lower the heat and cover the pot. 
5. Cook jambalaya for 30 minutes, stirring every 10 minutes. 
6. Add green onions and parsley. 
Yields 6-8 servings.
Recipe Compliments of Chef Patrick Mould.