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Chicken, Pork and Smoked Sausage Jambalaya

4 tb Vegetable oil; divided
3 lb Broiler-fryer chicken parts
1/2 lb Boneless pork; cut into thin strips
1/2 lb Andouille or smoked sausage; cut into 1/2" slices
1 c Sliced celery
1 c Chopped onion
1 c Chopped green pepper
1 Clove garlic; minced
4 c Canned whole peeled tomatoes; coarsely chopped and undrained
1 c Chicken broth
3/4 c Tomato paste
1 ts TABASCO pepper sauce
1 Bay leaf
1/2 ts Salt
1 ts Dried oregano leaves
1 ts Dried thyme leaves
1/2 ts Ground allspice
1/2 c 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.


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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