Best Jambalaya
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 ribs 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
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Instructions
- Gather all ingredients.
- Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season sausage and chicken pieces with Cajun seasoning. Sauté sausage until browned. Remove with slotted spoon, and set aside.
- Add 1 tablespoon peanut oil, and sauté chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
- In the same pot, sauté 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 filé 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.
- Serve and enjoy!
Source
Original recipe: View Original