Spicy Chicken Jambalya
Why I Love This Recipe
A Family Favorite. Submitted by Leah
Ingredients You'll Need
1 lb Boneless, Skinless Chicken Breasts, Cut Into 1" Pieces
10 oz Andouille Sausage, Sliced Into Rounds
2 Tbsp Peanut Oil, Divided
16 can Crushed Italian Tomatoes
3 Garlic Cloves, Minced
1 Onion, Diced
1/2 tsp Ground Black Pepper
1 small Green Bell Pepper, Diced
2 Celery, Diced
1 tsp File Powder
1/2 tsp Red Pepper Flakes
1 tsp Salt
2 tsp Worcestershire
1/2 tsp Hot Pepper Sauce
1 1/4 cup Uncooked White Rice
1 1/2 cup Chicken Broth
Directions
*Heat up 1 Tbsp of peanut oil in a large heavy pot (aka Dutch Oven) over medium heat; Season up the chicken and sausage pieces with your cajun seasoning (or something similar you have on hand)
*Sauté sausage until it is browned and remove with a slotted spoon (to drain) and set aside
*Add 1 Tbsp of peanut oil and sauté the chicken pieces until slightly browned and remove with a slotted spoon and set aside
*In the same pot, sauté bell peppers, onion, celery, and garlic until tender; stir in the crushed tomatoes and kick it up with red and black peppers, salt, worcestershire sauce, hot pepper sauce, and file powder (ground sassasfras leaves)
*Stir in the sausage and chicken and cook for about 10 minutes (remembering to stir every once in awhile)
*Finally, stir in rice and chicken broth and bring this to a boil; turn down the heat and let simmer 25 minutes (the liquid should be absorbed)
