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Chicken, Pork and Smoked Sausage Jambalaya

17 ratings
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Ingredients

  • 4 tablespoons vegetable oil, divided
  • 3 pounds broiler-fryer chicken parts
  • 1/2 pound boneless pork, cut into thin strips
  • 1/2 pound andouille or smoked sausage, cut into 1/2-inch slices
  • 1 cup sliced celery
  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 1 clove garlic, minced
  • 4 cups canned diced tomatoes, undrained
  • 1 cup chicken broth
  • 3/4 cup tomato paste
  • 1 tablespoon TABASCO® brand Original Red Sauce
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon ground allspice
  • 1 1/2 cups uncooked rice

Preparation

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 chicken from pot.

Add remaining 2 tablespoons oil to pot and heat. Add pork, sausage, celery, onion, green pepper and garlic; cook 8 to 10 minutes or until tender, stirring frequently. Stir in tomatoes, broth, tomato paste, TABASCO® Sauce, bay leaf, salt, oregano, thyme and allspice.

Return chicken to pot. Cover; reduce heat and simmer 10 minutes. Stir in rice. Cover. Simmer 40 minutes or until chicken and rice are tender, stirring frequently and adding additional broth if rice begins to stick to bottom of pot.

Makes 8 servings.

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  • Name: Kevin
    Date: February 9th, 2013
    In the mid 1990's I got a recipe book from Tabasco and it had this recipe in it. This is an incredible jambalaya recipe. Until I got married I made this at least 3 or 4 times a year (my wife is a very picky eater). This is delicious and very easy, you won't be disappointed. This is easily a 6 out of 5.
  • Name: Craig
    Date: January 10th, 2012
    Great recipe, flavors were awesome! Only reason this is not five stars is due to the rice cooking time. I simmered for an hour and the rice was still undercooked.
  • Name: Shawn
    Date: October 31st, 2011
    Made this recipe at our semi-annual fishing trip to canada..I had to do some substitutions to to lack of avalility of some ingredients at local store there, used fresh tomatoes instead of canned by flash boiling and skinning then cooking down slightly, no sausage avalible so i used veal cutlets cut ito bite sized peices and no okra either so i used fresh beans strung and cut into 2 inch peices,then i quadrupled all quantities so i could feed 12 very hungry fishermen needless to say it was the quietest dinner we had all week everybody was to busy scarfing down this delicsous recipe i myself only got one bowl (was to busy cleaning up kitchen while everybody enjoyed the goodies) Keep up the good work i look foward to cooking some more of these wonderful dishes on your website
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