Jambalaya

Ingredients

• 1 (16 ounce) can crushed Italian tomatoes
• 2 ½ cups chicken broth
• 1 ¼ cups uncooked white rice
• 1 teaspoon file powder (or corn starch)
• 2 teaspoons Worcestershire sauce
• ½ teaspoon hot pepper sauce
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon red pepper flakes
• 2 tablespoons peanut oil, divided (Can use vegetable oil)
• 3 cloves garlic, minced
• 2 stalks celery, diced
• 1 small green bell pepper, diced
• 1 onion, diced
• 1 pound boneless skinless chicken breasts, cut into 1 inch pieces
• 10 ounces andouille sausage, sliced into rounds
• 1 tablespoon Cajun seasoning

Instructions

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.
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.
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.
4. Alternatively, cook rice and chicken broth together and stir into pot then simmer for 10 minutes