Recipe for Chicken, Pork and Smoked Sausage Jambalaya 
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Yield:
8
Ingredients:
Amount Ingredient
4 tbl Vegetable oil divided
3 lb Broiler-fryer chicken parts
1/2 lb Boneless pork cut thin strips
1/2 lb Andouille or smoked sausage cut 1/2" slices
1 cup Sliced celery
1 cup Chopped onion
1 cup Chopped green pepper
1 x Garlic clove minced
4 cup Canned whole peeled tomatoes coarsely chopped,
and undrained
1 cup Chicken broth
3/4 cup Tomato paste
1 tsp Tabasco pepper sauce
1 x Bay leaf
1/2 tsp Salt
1 tsp Dried oregano leaves
1 tsp Dried thyme leaves
1/2 tsp Ground allspice
Instructions:
Instructions: 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.

This recipe yields 8 servings.

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