Chicken, Pork And Smoked Sausage Jambalaya Recipe
Servings: 8
Ingredients
- 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
Directions
- 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.
- 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.
- 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.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 289g | |
| Recipe makes 8 servings | |
| Calories 280 | |
| Calories from Fat 145 | 52% |
| Total Fat 16.27g | 20% |
| Saturated Fat 3.62g | 14% |
| Trans Fat 0.24g | |
| Cholesterol 33mg | 11% |
| Sodium 763mg | 32% |
| Potassium 766mg | 22% |
| Total Carbs 22.26g | 6% |
| Dietary Fiber 3.5g | 12% |
| Sugars 7.21g | 5% |
| Protein 12.72g | 20% |
