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Receta Chicken, Pork And Smoked Sausage Jambalaya
by Global Cookbook

Chicken, Pork And Smoked Sausage Jambalaya
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  Raciónes: 8

Ingredientes

  • 4 Tbsp. Vegetable oil divided
  • 3 lb Broiler-fryer chicken parts
  • 1/2 lb Boneless pork cut thin strips
  • 1/2 lb Andouille or possibly smoked sausage cut 1/2" slices
  • 1 c. Sliced celery
  • 1 c. Minced onion
  • 1 c. Minced green pepper
  • 1 x Garlic clove chopped
  • 4 c. Canned whole peeled tomatoes coarsely minced, and undrained
  • 1 c. Chicken broth
  • 3/4 c. Tomato paste
  • 1 tsp Tabasco pepper sauce
  • 1 x Bay leaf
  • 1/2 tsp Salt
  • 1 tsp Dry oregano leaves
  • 1 tsp Dry thyme leaves
  • 1/2 tsp Grnd allspice
  • 1/2 c. Uncooked rice

Direcciones

  1. In 5-qt Dutch oven or possibly saucepot, heat 2 Tbsp. oil over medium-high heat. Add in chicken and brown on all sides, about 10 min. Remove.
  2. Heat remaining 2 Tbsp. oil in saucepot. Add in pork, sausage, celery, onion, green pepper and garlic; stirring frequently, cook 8 to 10 min or possibly till tender. Stir in tomatoes, broth, tomato paste, Tabasco pepper sauce, bay leaf, salt, oregano, thyme and allspice.
  3. Return chicken to saucepot. Cover; reduce heat and simmer 10 min. Stir in rice. Cover. Stirring frequently, simmer 40 min or possibly till chicken and rice are tender, adding additional broth if rice begins to stick to bottom of saucepot.
  4. This recipe yields 8 servings.