Chicken, pork and smoked sausage jambalaya
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Chicken, pork and smoked sausage jambalaya
  Chicken    Pork    Smoked    Sausage    Tabasco  
Last updated 6/12/2012 1:14:14 AM. Recipe ID 43021. Report a problem with this recipe.
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      Title: Chicken, pork and smoked sausage jambalaya
 Categories: Tabasco
      Yield: 8 Servings
 
      4 tb Vegetable oil; divided
      3 lb Broiler-fryer chicken parts
    1/2 lb Boneless pork; cut into thin
           -strips
    1/2 lb Andouille or smoked sausage;
           -cut into 1/2" slices
      1 c  Sliced celery
      1 c  Chopped onion
      1 c  Chopped green pepper
      1    Clove garlic; minced
      4 c  Canned whole peeled
           -tomatoes; coarsely chopped
           -and undrained
      1 c  Chicken broth
    3/4 c  Tomato paste
      1 ts TABASCO pepper sauce
      1    Bay leaf
    1/2 ts Salt
      1 ts Dried oregano leaves
      1 ts Dried thyme leaves
    1/2 ts Ground allspice
    1/2 c  Uncooked rice
 
  In 5-quart Dutch oven or saucepot, heat 2 tablespoons oil over
  medium-high 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 
  
  Recipe 




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Recipe ID 43021 (Apr 03, 2005)

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