CHICKEN , SAUSAGE & TASSO SAUCE PIQUANT

       CHICKEN , SAUSAGE & TASSO SAUCE PIQUANT

1 fryer , cut into 10 pieces ( cut the 2 breast halves in half )
Tony Chachere's Creole Seasoning
oil for sauteing
1 lb. Cajun , smoked , pure pork sausage, cut into ½" pieces
½ lb.  of  Cajun, smoked pork Tasso  ( hickory smoked pork tenderloin )
1 med. onion , chopped fine
1 bell pepper , chopped fine
2 celery ribs, destrung, chopped fine
2-3 large bulbs of garlic, minced
tomato paste
1 cup water @ a time
1 tsp. parsley flakes
1 tsp. garlic powder

Cut fryer , season pieces of chicken with Tony Chachere's Creole Seasoning .
 In a large , heavy Magnalite Dutch Oven pot, heat
oil and saute 4 pieces of chicken at a time; removing each piece as they become
browned .   Once all the chicken has been browned , saute the sausage and tasso .
Remove to a bowl using a slotted spoon,  after sauteing for 2-3 mins. , and add all
the vegetables to the pot ; saute til softened .
Add  half the can of tomato paste and continue to saute for 1 min. over medium
heat.  Pour 1 cup of water in and stir to thin out the tomato paste .
The tomato gravy should be thin , but , not too thin.


If needed add the remainder of the tomato paste and more water.
Season with Tony's seasoning , parsley and garlic powder .
Let simmer for 30 mins. .
Serve over rice .  Serve with garlic french bread .

I hope you enjoy this recipe .  It is a very delicious Cajun dish , that my late Mom used to cook for our family when I was growing up.

Thanks for stopping by my blog.
~ Tami