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Chicken, Pork and Smoked Sausage Jambalaya

(Shared recipe courtesy of

Serves 8


In a 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.

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