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Chicken, Pork and Smoked Sausage Jambalaya

(Shared recipe courtesy of Tabasco.com.)

Serves 8

Ingredients

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.

About Tabasco: Information about Tabasco brand products and the McIlhenny Company, as well as other recipes, can be found at Tabasco.com. Direct any questions to whatscooking@tabasco.com.

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Note: The webmaster of the Tabasco site offered to submit some of its recipes to Teri's Kitchen as part of an advertising campaign. This is not an endorsement of Tabasco brand products on my part, nor am I receiving compensation for posting the recipes. I consider it an opportunity to provide more recipes of interest to my visitors.

Disclaimer: This recipe was submitted by a visitor and has not been tested by Teri's Kitchen. The website and corresponding e-mail address may no longer be valid.