Chicken, Pork, and Smoked Sausage Jambalaya
4 tbsp. vegetable oil, divided
3 lbs. chicken
½ lb. boneless pork, cut into strips
½ lb. andouille or smoked sausage, cut into ½ inch slices
1 c. celery, sliced
1 c. onion, chopped
1 c. bell pepper, chopped
2 cloves garlic, minced
4 c. canned whole tomatoes, chopped and undrained
1 c. chicken broth
¾ c. tomato paste
1 tsp. Tabasco Sauce®
salt and pepper
1 tsp. oregano
1 tsp. thyme
1½ c. uncooked rice
Directions:
In a 5-quart Dutch oven, heat 2 tbsp. oil over medium high heat.
Add chicken and brown on all sides.
Remove.
Heat remaining oil .
Add pork, sausage, celery, onion, bell pepper and garlic, stirring frequently.
Cook until tender.
Stir in tomatoes, broth, tomato paste, hot sauce, bay leaf, salt, pepper, oregano, and thyme.
Return chicken to pot.
Cover.
Reduce heat and simmer 10 minutes.
Stir in rice.
Cover.
Stirring frequently, simmer 40 minutes or until chicken and rice are tender.
(Add more broth if rice starts to stick to bottom of pot.
Yield: 8 servings