Recipe - Chicken Pork And Smoked Sausage Jambalaya

4 tablespoon Vegetable oil; divided
3 pound Broilerfryer chicken parts
One half pound Boneless pork; cut into thin
strips
One half pound Andouille or smoked sausage;
cut into 1/2" slices
1 cup Sliced celery
1 cup Chopped onion
1 cup Chopped green pepper
1 Clove garlic; minced
4 cup Canned whole peeled
tomatoes; coarsely chopped
and undrained
1 cup Chicken broth
Three fourths cup Tomato paste
1 teaspoon TABASCO pepper sauce
1 Bay leaf
One half teaspoon Salt
1 teaspoon Dried oregano leaves
1 teaspoon Dried thyme leaves
One half teaspoon Ground allspice
One half cup Uncooked rice

In 5quart Dutch oven or saucepot, heat 2 tablespoons oil over mediumhigh
heat. Add chicken and brown on all sides, about 10 minutes. Remove.

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

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

Busted by Karen Sonnessa ksonness@suffolk.lib.ny.us

Recipe by: Tabasco www.tabasco.com

Posted to MCRecipe Digest by "Karen Sonnessa" ksonness@suffolk.lib.ny.us
on Apr 16, 1998