Chicken, Pork and Smoked Sausage Jambalaya

Title:
Chicken, Pork and Smoked Sausage Jambalaya

Yield:
8 Servings

Categories:
Tabasco




Ingredients:





     4 tb Vegetable oil; divided


     3 lb Broiler-fryer chicken parts


   1/2 lb Boneless pork; cut into thin


          -strips


   1/2 lb Andouille or smoked sausage;


          -cut into 1/2" slices


     1 c  Sliced celery


     1 c  Chopped onion


     1 c  Chopped green pepper


     1    Clove garlic; minced


     4 c  Canned whole peeled


          -tomatoes; coarsely chopped


          -and undrained


     1 c  Chicken broth


   3/4 c  Tomato paste


     1 ts TABASCO pepper sauce


     1    Bay leaf


   1/2 ts Salt


     1 ts Dried oregano leaves


     1 ts Dried thyme leaves


   1/2 ts Ground allspice


   1/2 c  Uncooked rice






 In 5-quart Dutch oven or saucepot, heat 2 tablespoons oil over medium-high


 heat. Add chicken and brown on all sides, about 10 minutes. Remove.


 


 Heat remaining 2 tablespoons oil in saucepot. Add pork, sausage, celery,


 onion, green pepper and garlic; stirring frequently, cook 8 to 10 minutes


 or until tender. Stir in tomatoes, broth, tomato paste, Tabasco pepper


 sauce, bay leaf, salt, oregano, thyme and allspice.


 


 Return chicken to saucepot. Cover; reduce heat and simmer 10 minutes. Stir


 in rice. Cover. Stirring frequently, simmer 40 minutes or until chicken and


 rice are tender, adding additional broth if rice begins to stick to bottom


 of saucepot.


 


 Busted by Karen Sonnessa 


 


 Recipe by: Tabasco www.tabasco.com


 


 Posted to MC-Recipe Digest by "Karen Sonnessa" 


 on Apr 16, 1998