A spicy jambalaya with chicken, andouille sausage, rice, and Cajun seasonings that's easy to make in one pot.
Ingredients
- peanut oil: 2 Tbsp (divided)
- Cajun seasoning: 1 Tbsp
- ounces andouille sausage, sliced into rounds: 10 piece
- boneless skinless chicken breasts, cut into 1 inch pieces: 1 pound
- onion: 1 piece (diced)
- green bell pepper: 1 piece (diced)
- stalks celery: 2 piece (diced)
- garlic: 3 clove (minced)
- Italian tomatoes: 1 can (16 ounce can, crushed)
- red pepper flakes: 0.5 tsp
- ground black pepper: 0.5 tsp
- salt: 1 tsp
- hot pepper sauce: 0.5 tsp
- Worcestershire sauce: 2 tsp
- file powder: 1 tsp
- ¼ cups uncooked white rice: 1 piece
- ½ cups chicken broth: 2 piece
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Sauté sausage until browned. Remove with slotted spoon, and set aside. Dotdash Meredith Food Studios
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Add 1 tablespoon peanut oil, and sauté chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside. Dotdash Meredith Food Studios
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In the same pot, saute onion, bell pepper, celery, and garlic until tender. Dotdash Meredith Food Studios
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Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce, and filé powder. Dotdash Meredith Food Studios
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Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally. Dotdash Meredith Food Studios
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Stir in the rice and chicken broth. Dotdash Meredith Food Studios
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Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed. Dotdash Meredith Food Studios
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Serve and enjoy! Pamdix
