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Cajun & Creole :
Chicken, Pork and Smoked Sausage
Jambalaya
4 tablespoons vegetable oil, divided
3 pounds broiler-fryer chicken parts
1/2 pound boneless pork, cut into thin strips
1/2 pound andouille or smoked
sausage, cut into 1/2-inch slices
1 cup sliced celery
1 cup chopped onion
1 cup chopped green pepper
1 clove garlic, minced
4 cups canned diced tomatoes,
undrained
1 cup chicken broth
3/4 cup tomato paste
1 tablespoon Original TABASCO® brand
Pepper Sauce
1 bay leaf
1/2 teaspoon salt
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
1/2 teaspoon ground allspice
1 1/2 cups 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 chicken from pot.
Add remaining 2 tablespoons oil to
pot and heat. Add pork, sausage,
celery, onion, green pepper and
garlic; cook 8 to 10 minutes or
until tender, stirring frequently.
Stir in tomatoes, broth, tomato
paste, TABASCO® Sauce, bay leaf,
salt, oregano, thyme and allspice.
Return chicken to pot. Cover; reduce
heat and simmer 10 minutes. Stir in
rice. Cover. Simmer 40 minutes or
until chicken and rice are tender,
stirring frequently and adding
additional broth if rice begins to
stick to bottom of pot. Makes 2-8
servings.
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