Chicken, pork and smoked sausage jambalaya

Yield: 8 Servings

Measure Ingredient
4 tablespoons Vegetable oil; divided
3 pounds Broiler-fryer chicken parts
½ pounds Boneless pork; cut into thin strips
½ pounds Andouille or smoked sausage; cut into 1/2\" slices
1 cup Sliced celery
1 cup Chopped onion
1 cup Chopped green pepper
1 \N Clove garlic; minced
4 cups Canned whole peeled tomatoes; coarsely chopped and undrained
1 cup Chicken broth
¾ cup Tomato paste
1 teaspoon TABASCO pepper sauce
1 \N Bay leaf
½ teaspoon Salt
1 teaspoon Dried oregano leaves
1 teaspoon Dried thyme leaves
½ teaspoon Ground allspice
½ cup 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 <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Apr 16, 1998

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