Chicken, Pork and Smoked Sausage Jambalaya
| Yield: | 8 Servings |
| Categories: | Tabasco |
| 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 |
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