Tabasco's® Jambalaya

Recipe Courtesy Of: www.tabasco.com
Serves: 8
Prep. Time: 1:30

4 Tbls. vegetable oil - divided
3 Lbs. broiler-fryer chicken parts
1/2 Lb. boneless pork - cut into thin strips
1/2 Lb. andouille OR smoked sausage - sliced to 1/2"
1 cup sliced celery
1 cup chopped onion
1 cup chopped green pepper
1 clove garlic - minced
4 cups canned whole tomatoes - chopped, undrained
1 cup chicken broth
3/4 cup tomato paste
1 tsp. Tabasco® sauce
1 bay leaf
1/2 tsp. salt
1 tsp. dried oregano leaves
1 tsp. dried thyme leaves
1/2 tsp. ground allspice
1 1/2 cups uncooked rice

-In 5-quart Dutch oven or pot, heat 2 tablespoons oil over medium-high heat.
-Add chicken and brown on all sides, about 10 minutes.
-Remove chicken from pan.
-Heat remaining 2 tablespoons oil in sauce pot.
-Add pork, sausage, celery, onion, green pepper and garlic.
-Stirring frequently, cook 8-10 minutes, or until tender.
-Stir in tomatoes, broth, tomato paste, Tabasco® sauce, bay leaf, salt, oregano, thyme, and allspice.
-Return chicken to pot.
-Reduce heat and simmer, covered, for 10 minutes.
-Stir in rice.
-Simmer, covered and stirring frequently, for 40 minutes, or until chicken and rice are tender, adding additional broth if rice begins to stick to bottom of pot.

Make It A Meal: Serve with Corn Muffins

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