Chicken and Sausage Jambalaya

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Ingredients

  • 1 pound andouille or other smoked sausage
  • 1 (2 1/2-pound) chicken, cut up
  • 2 celery stalks, sliced
  • 1 medium red bell pepper, seeded and diced
  • 1 medium green bell pepper, seeded and diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 2 cups chicken broth
  • 1 cup long-grained rice
  • 1 bay leaf
  • 1 tablespoon TABASCO® brand Original Red Sauce
  • 1 teaspoon salt
  • 2 tablespoons fresh chopped parsley

Preparation

Cook sausage over medium-high heat in 5-quart saucepan until well browned on all sides, turning frequently. Remove sausage to plate. When cool enough to handle, cut sausage into 1/2-inch-thick slices. Cook chicken in remaining drippings until well browned on all sides, turning occasionally. Remove chicken to plate.

Cook celery, red and green peppers, onion and garlic in drippings remaining in skillet over medium heat for 5 minutes, stirring occasionally.

Add crushed tomatoes, chicken broth, rice, bay leaf, TABASCO® Sauce, salt, sliced sausage and chicken. Heat to boil over high heat. Reduce heat to low; cover and simmer 30 minutes or until rice is tender.

Makes 6 servings.

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  • Name: Anna
    Date: October 28th, 2014
    I throw in some thyme and basil along with the fire roasted tomatoes
  • Name: Kat
    Date: July 14th, 2014
    I throw in some thyme instead of the tomatoes. Delicious!
  • Name: Tim Kelly
    Date: November 23rd, 2013
    Getting cold now here in Canada....time for good ole comfort food. This Tabasco jambalaya recipe is just the ticket! REAL GOOD! And I mean REAL good.
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