TABASCO® FOOD RECIPES

Three great TABASCO® Brand Pepper Sauce recipes to help enjoy halftime – or anytime!

GUMBO AND JAMBALAYA - is there any better way to celebrate New Orleans? HAM AND SAUSAGE JAMBALAYA

• 2 tablespoons vegetable oil
• 1 (20-ounce/600 ml) package kielbasa or other smoked sausage, cut into 1/2-inch slices
• 2 large onions, chopped
• 1 medium green pepper, chopped
• 1 cup chopped celery
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1 (14.5-ounce/400ml) can diced tomatoes, undrained
• 1/2 pound (240gr) cooked ham, cut into cubes
• 1 bay leaf
• 1 teaspoon Original TABASCO® brand Pepper Sauce
• 1/2 teaspoon dried thyme leaves
• 1/8 teaspoon ground allspice
• 1 1/2 cups uncooked rice

Heat oil in a large saucepan or Dutch oven over medium heat. Add sausage, onions, green pepper, celery and garlic and cook 8 to 10 minutes or until vegetables are tender. Add chicken broth, tomatoes, ham, bay leaf, TABASCO® Sauce, thyme and allspice; simmer uncovered for 15 minutes.

Stir in rice; cover and simmer 15 minutes or until rice is tender, adding more broth or water if needed. Remove bay leaf before serving.
Makes 6 servings.

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CHICKEN AND ANDOUILLE GUMBO
• 5 tablespoons vegetable oil, divided
• 1/2 pound (240gr) andouille or other smoked sausage, cut into 1/4-inch cubes
• 1 (2 1/2- to 3-pound) chicken, cut up
• 1 1/2 quarts water
• 1/3 cup all-purpose flour
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped green pepper
• 2 cloves garlic, minced
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 2 teaspoons Original TABASCO® brand Pepper Sauce
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/2 cup chopped green onion
• 2 tablespoons chopped fresh parsley
• Hot cooked rice

Heat 2 tablespoons of the oil in a heavy Dutch oven over medium-high heat; add sausage and cook until browned, about 7 minutes. Remove with slotted spoon and set aside. Add chicken pieces to pot and cook until golden brown, about 10 minutes, turning occasionally. Add water and bring to a boil; cover, reduce heat to simmer, and cook until chicken is tender, about 30 minutes. Remove chicken from pot and cool slightly. Remove meat from bones, discarding skin and bones; cut meat into 1/2-inch cubes and set aside.

In a skillet over medium heat, mix remaining 3 tablespoons oil with flour and cook, stirring constantly, until roux turns dark brown, about 30 minutes. Add onion, celery, green pepper, and garlic and cook 10 minutes or until vegetables are tender; add mixture to Dutch oven along with bay leaves, thyme, TABASCO® Sauce, salt, and pepper. Bring to a boil, reduce heat, and simmer uncovered for 45 minutes. Add chicken and sausage and simmer 15 minutes longer.
Remove from heat and stir in green onion and parsley; adjust seasoning if needed. Let gumbo stand 10 to 15 minutes.

To serve, mound about 1/3 cup rice in each soup bowl, then ladle about 1 cup gumbo around rice.
Makes 8 servings.
From THE TABASCO COOKBOOK© 1993 by Paul McIlhenny

LOUISIANA CHICKEN GUMBO
• 1/4 cup flour
• 1 teaspoon salt
• 1 (3-pound/1440 gr) chicken, cut into 8 pieces
• 1/4 cup vegetable oil
• 1 1/2 cups chopped onion
• 1 cup chopped celery
• 1 cup chopped green onion
• 3 cloves garlic, pressed
• 1 quart chicken broth
• 1 (14.5-ounce/400ml) can diced tomatoes
• 1 bay leaf
• 2 teaspoons Original TABASCO® brand Pepper Sauce
• 1 (10-ounce/300gr) package frozen whole okra
• Hot cooked rice

Combine flour and salt in a plastic or paper bag; add chicken pieces, close bag, and shake to coat well.
Heat oil in a large, heavy Dutch oven over medium-high heat. Shake excess flour from chicken and place in hot oil; cook until browned on all sides, about 10 minutes. Remove chicken from pot and set aside. Add onion, celery, green onion, and garlic to pot and cook 5 minutes, stirring often.

Return chicken to pot. Stir in broth, tomatoes, bay leaf, and TABASCO® Sauce and bring to a boil; reduce heat and simmer, uncovered, 45 minutes, stirring occasionally. Add okra and cook 10 minutes longer.

Serve in bowls and top each serving with a scoop of rice.Makes 8 servings.

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