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 whole peeled tomatoes, coarsely chopped and undrained
1 cup chicken broth
3/4 cup tomato paste
1 teaspoon 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.

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.

Makes 8 servings.