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 filé powder
• 1 ¼ cups uncooked white rice
• 2 ½ cups chicken broth

Instructions

1. Step 1: Gather all ingredients.
2. Step 2: Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season sausage and chicken with Cajun seasoning. Sauté sausage until browned. Remove with a slotted spoon and set aside.
3. Step 3: Add remaining 1 tablespoon peanut oil to the pot, then sauté chicken until lightly browned on all sides. Remove with a slotted spoon and set aside.
4. Step 4: In the same pot, sauté onion, bell pepper, celery, and garlic until tender.
5. Step 5: Stir in crushed tomatoes, and season with red pepper flakes, black pepper, salt, hot pepper sauce, Worcestershire sauce, and filé powder.
6. Step 6: Return chicken and sausage to the pot. Cook for 10 minutes, stirring occasionally.
7. Step 7: Stir in rice and chicken broth.
8. Step 8: Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until liquid is absorbed.
9. Step 9: Serve and enjoy!