A spicy jambalaya with chicken, andouille sausage, rice and Cajun seasonings that's easy to make in one pot.
Preparation Time
20 mins
Cooking Time
45 mins
Total Time
1 hr 5 mins
Calories
465 Calories
Recipe Instructions
Step 1
Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
Step 2
In the same pot, saute 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 file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
Step 3
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.
Ingredients
1 teaspoon salt
½ teaspoon ground black pepper
3 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 onion, diced
½ teaspoon hot pepper sauce
1 teaspoon file powder
2 stalks celery, diced
2 ½ cups chicken broth
½ teaspoon red pepper flakes
1 ¼ cups uncooked white rice
1 tablespoon Cajun seasoning
2 tablespoons peanut oil, divided
10 ounces andouille sausage, sliced into rounds
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
