Name: Best Jambalaya
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
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; 0.5 teaspoon red pepper flakes; 0.5 teaspoon ground black pepper; 1 teaspoon salt; 0.5 teaspoon hot pepper sauce; 2 teaspoons Worcestershire sauce; 1 teaspoon file powder; 1.25 cups uncooked white rice; 2.5 cups chicken broth

Ingredients

Instructions

Step 1

Gather all ingredients.
Step 2

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.
Step 3

Add 1 tablespoon peanut oil, and sauté chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
Step 4

In the same pot, sauté onion, bell pepper, celery, and garlic until tender.
Step 5

Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce, and filé powder.
Step 6

Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
Step 7

Stir in the rice and chicken broth.
Step 8

Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.
Step 9

Serve and enjoy!

Enjoy your meal!