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Creole Jambalaya
This spicy jambalaya with chicken, andouille sausage, rice, and the perfect amount of Cajun seasonings is easy to make in one pot.
Ingredients
- 2 tablespoonspeanut oil, divided
- 1 tablespooncajun seasoning
- 10 ouncesandouille sausage, sliced into rounds
- 1 poundboneless skinless chicken breasts, cut into 1 inch pieces
- 1onion, diced
- 1 smallgreen bell pepper, diced
- 2stalks celery, diced
- 3 clovesgarlic, minced
- 1can crushed italian tomatoes
- ½ teaspoonred pepper flakes
- ½ teaspoonground black pepper
- 1 teaspoonsalt
- ½ teaspoonhot pepper sauce
- 2 teaspoonsworcestershire sauce
- 1 teaspoonfile powder
- 1 ¼ cupsuncooked white rice
- 2 ½ cupschicken broth
- 1 lbMedium shrimp, cooked
Directions
- 1
Gather all ingredients.
- 2
Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season sausage and chicken pieces with Cajun seasoning. Sauté sausage until browned. Remove with slotted spoon, and set aside.
- 3
Add 1 tablespoon peanut oil, and sauté chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
- 4
In the same pot, sauté onion, bell pepper, celery, and garlic until tender.
- 5
Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce, and filé powder.
- 6
Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
- 7
Stir in the rice and chicken broth.
- 8
Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.
- 9
Serve and enjoy!