Chicken, Pork and Sausage Jambalaya

Louisiana's famous dish. This recipe is one of our favorites from the Great TABASCO Recipes cookbook.		4 tbsp vegetable oil 3 lbs boiler-fryer chicken parts 1/2 lb boneless pork,cut into thin strips 1/2 lb 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 whole peeled tomatoes, coarsely chopped and undrained 1 cup chicken broth 3/4 cup tomato paste 1 tsp TABASCO® Pepper Sauce 1 bay leaf 1/2 tsp salt 1 tsp dried oregano 1 tsp dried thyme 1/2 tsp ground allspice 1 1/2 cups uncooked rice

Heat remaining 2 tbsp (30mL) of oil in saucepot. Add pork, sausage, celery, onion, green pepper and garlic, stirring frequently. Cook 8 to 10 minutes or until tender. Stir in all remaining ingredients except rice.

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

Makes 8 servings

	Heat oil, add chicken and brown on all sides, about 10 minutes. Remove.
	Heat remaining oil and add pork, sausage, celery, onion, green pepper and garlic, stirring frequently.
	Stir in all remaining ingredients except rice
	Return chicken to saucepot. Cover, reduce heat and simmer 10 minutes.
	Stir in rice; cover and simmer 40 minutes or until chicken and rice are tender, stirring frequently.