Robbie's Recipes The hottest peppers in the world are at Firehouse Pantry
Buy The Cookbook!
Shop Robbie's Store!
Your continued support
keeps this site running!
  Copycat Recipes
Appetizers & Snacks
Pasta Dishes
Desserts & Baked Goods
Meats
Chicken & Turkey
Seafood & Fish
Salads & Dressings
Soups, Chili & Chowders
Side Dishes
Fruits & Vegetables
Pizza & Related Recipes
Condiments
Beverages
Breakfast Foods
Pet Treat Recipes
Bath & Beauty Recipes
Submit Your Recipe
Recipe Search Tips
Robbie's Kitchen
  Household Tips & Tricks
    Cooking Tips
Cleaning Tips
Laundry Tips
Home Remedies
Pet Home Remedies
  Learn Fancy Napkin Folds
Ingredient Substitutions
Measurement Equivalents
Measurement Conversion
Temperature Conversion
Meat Temperatures
Candy Temperatures
Pet Health
Search This Site
Contact Robbie

Click here for a printer-friendly page! E-Mail recipe to a friend! Click here to view comments about this recipe! Click here to send me comments about this recipe!

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

Ingredients at Firehouse Pantry


-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

(0) Visitor Comments:

Buy Robbie's Cookbook!

Do not reprint, publish, or display content within this site without permission from the Webmaster
unless for personal use. Copyright 2003-2012 All Mixed Up, Ltd. All Rights Reserved.