Chicken, Pork and Smoked Sausage Jambalaya

8 Servings

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Chicken, Pork and Smoked Sausage Jambalaya Ingredients

4 tb Vegetable oil; divided	1 c Chicken broth
3 lb Broiler-fryer chicken parts	3/4 c Tomato paste
1/2 lb Boneless pork; cut into thin	1 ts TABASCO pepper sauce
1/2 lb Andouille or smoked sausage;	1 Bay leaf
1 c Sliced celery	1/2 ts Salt
1 c Chopped onion	1 ts Dried oregano leaves
1 c Chopped green pepper	1 ts Dried thyme leaves
1 Clove garlic; minced	1/2 ts Ground allspice
4 c Canned whole peeled	1/2 c Uncooked rice

Instructions for Chicken, Pork and Smoked Sausage Jambalaya

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

Main Ingredient: ChickenCuisine: Uncategorized