Chicken & Tasso Jambalaya

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