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Chicken, Pork and Sausage Jambalaya

Louisiana's
famous dish. This recipe is one of our favorites from
the Great
TABASCO® Recipes cookbook.

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4 tablespoon vegetable oil |
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3 pounds boiler-fryer chicken parts |
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1/2 pound boneless pork, cut into thin strips |
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1/2 pound andouille or smoked sausage, cut into 1/2-inch
slices |
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1 cup sliced celery |
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1 cup chopped onion |
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1 cup chopped green pepper |
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1 clove garlic, minced |
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4 cups canned whole peeled tomatoes, coarsely
chopped and undrained |
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1 cup chicken broth |
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3/4 cup tomato paste |
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1 teaspoon Original TABASCO® brand Pepper Sauce |
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1 bay leaf |
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1/2 teaspoon salt |
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1 teaspoon dried oregano |
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1 teaspoon dried thyme |
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1/2 teaspoon ground allspice |
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1 1/2 cups uncooked rice |
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Heat 2 tablespoon (30 mL) of oil in a 5-qt (5-L) heavy kettle or saucepot over medium-high
heat. Add chicken and brown on all sides, about 10 minutes.
Remove
Heat remaining 2 tablespoon (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
  

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