Description
Spicy jambalaya with chicken and andouille sausage.
Ingredients
- 2 tablespoons peanut oil, divided
- 1 tablespoon Cajun seasoning
- 10 ounces andouille sausage, sliced into rounds
- 1 pound boneless skinless chicken breasts, cut into 1 inch pieces
- 1 onion, diced
- 1 small green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 (16 ounce) can crushed Italian tomatoes
- ½ teaspoon red pepper flakes
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- ½ teaspoon hot pepper sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon file powder
- 1 ¼ cups uncooked white rice
- 2 ½ cups chicken broth
Instructions
- Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon
- and set aside. Add 1 tablespoon peanut oil
- and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon
- and set aside.
- In the same pot
- saute onion
- bell pepper
- celery and garlic until tender. Stir in crushed tomatoes
- and season with red pepper
- black pepper
- salt
- hot pepper sauce
- Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes
- stirring occasionally.
- Stir in the rice and chicken broth. Bring to a boil
- reduce heat
- and simmer for 20 to 25 minutes
- or until liquid is absorbed.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 6