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LOUISIANA CHICKEN, PORK & SAUSAGE JAMBALAYA

by Sharon Kratz, Sailing Vessel Rose of Sharon

 

 

 

 

4 Tbsp. vegetable oil

1 cup chicken broth

1 cup green pepper, chopped

3 lbs. chicken chunks

¾ cup tomato paste

1 clove garlic, minced

½ lb. boneless pork chunks

1 tsp. Tabasco sauce (or MORE!)

4 cups canned tomatoes, chopped

½ lb. sausage chunks

1 bay leaf

1 tsp. thyme

1 cup celery, sliced

½ tsp. salt

½ tsp. allspice

1 cup onion, chopped

1 tsp. oregano

1 ½ cup uncooked rice

Do not drain the canned tomatoes. Heat 2 Tbsp. of vegetable oil in a large saucepot over med.-high heat. Add chicken and brown on all sides. Remove and set aside. Heat remaining 2 Tbsp. of vegetable oil in saucepot. Add pork, sausage, celery, onion, green pepper, and garlic, stirring often. Cook until meat & veggies are tender then stir in remaining ingredients except the rice. Stir in the chicken, cover and simmer over low heat about 10 mins. Stir in uncooked rice and cover. Simmer about 30 minutes or until chicken and rice are tender. Add additional broth if rice begins to stick.
 

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