Spicy Chicken Jambalya
  • 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
  1. *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)
  2. *Sauté sausage until it is browned and remove with a slotted spoon (to drain) and set aside
  3. *Add 1 Tbsp of peanut oil and sauté the chicken pieces until slightly browned and remove with a slotted spoon and set aside
  4. *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)
  5. *Stir in the sausage and chicken and cook for about 10 minutes (remembering to stir every once in awhile)
  6. *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)
A Family Favorite. Submitted by Leah