Cajun & Creole : Chicken, Pork and Smoked Sausage Jambalaya

• 4 tablespoons vegetable oil, divided
  
• 3 pounds broiler-fryer chicken parts
  
• 1/2 pound boneless pork, cut into thin strips
  
• 1/2 pound andouille or smoked sausage, cut into 1/2-inch slices
  
• 1 cup sliced celery
  
• 1 cup chopped onion
  
• 1 cup chopped green pepper
  
• 1 clove garlic, minced
  
• 4 cups canned diced tomatoes, undrained
  
• 1 cup chicken broth
  
• 3/4 cup tomato paste
  
• 1 tablespoon Original TABASCO® brand Pepper Sauce
  
• 1 bay leaf
  
• 1/2 teaspoon salt
  
• 1 teaspoon dried oregano leaves
  
• 1 teaspoon dried thyme leaves
  
• 1/2 teaspoon ground allspice
  
• 1 1/2 cups uncooked rice
  

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 chicken from pot.

Add remaining 2 tablespoons oil to pot and heat. Add pork, sausage, celery, onion, green pepper and garlic; cook 8 to 10 minutes or until tender, stirring frequently. Stir in tomatoes, broth, tomato paste, TABASCO^® Sauce, bay leaf, salt, oregano, thyme and allspice.

Return chicken to pot. Cover; reduce heat and simmer 10 minutes. Stir in rice. Cover. Simmer 40 minutes or until chicken and rice are tender, stirring frequently and adding additional broth if rice begins to stick to bottom of pot.

Makes 8 servings.