Ingredients Weight Measure
Vegetable oil, divided 3/8 cup
Chicken, cut into pieces 4-1/2 lbs.
Boneless pork, cut into thin strips 3/4 lb.
Andouille or smoked sausage, cut into 1/2" slices 3/4 lb.
Celery, sliced 1-1/2 cups
Onion, chopped 1-1/2 cups
Green bell pepper, chopped 1-1/2 cups
Garlic cloves, minced 1-1/2 ea.
Diced tomatoes, undrained 2-3/4 lbs.
Chicken broth 1-1/2 cups
Tomato paste 1/2 lb.
TABASCO® brand Green Jalapeño Pepper Sauce 1-1/2 Tbsp.
Bay leaves 1-1/2 ea.
Salt 3/4 tsp.
Dried oregano leaves, crumbled 1-1/2 tsp.
Dried thyme leaves, crumbled 1-1/2 tsp.
Ground allspice 3/4 tsp.
Rice, uncooked 3/4 cup


  1. Heat 3 Tbsp. oil in heavy 5-qt. Dutch oven over medium-high heat. Add chicken and brown on all sides; remove chicken.
  2. Heat remaining 3 Tbsp. oil in Dutch oven and add pork, sausage, celery, onions, green peppers and garlic, stirring frequently; cook 8 to 10 minutes, or until tender. Stir in tomatoes, chicken broth, tomato paste, TABASCO® Green Jalapeño Pepper Sauce, bay leaves, salt, oregano, thyme and allspice; mix well.
  3. Return chicken to pot; cover, reduce heat to low and simmer 10 minutes. Stir in rice. Cover and simmer 40 minutes, or until rice is tender, stirring frequently and adding additional broth if rice begins to stick to bottom of pot. Remove bay leaves.

Yield: 12 servings