Cook rice according to package directions. Set aside.
In a 3-quart saucepan cook onion, celery, green pepper, and garlic in margarine or butter until tender. Stir in the tomato paste, undrained tomatoes, tasso or sausage, and seasoning. Bring to boiling. Reduce heat. Cover and simmer 30 minutes.
Stir in chicken and hot pepper sauce. Simmer, covered, about 15 minutes more or until chicken is tender. Stir in rice. Cook, stirring occasionally, until heated through. Makes 6 servings.
In a tightly covered container combine salt, ground red pepper, white pepper, garlic powder, and black pepper. Makes about 1/4 cup seasoning. Store in a cool, dark place up to 1 week.