Prep 20 mins
Cook 1 hr
From: "The Blues Highways Cookbook," by Jason Girard, Blue Chef Publishing
- 2 (6 ounce) boneless skinless chicken breasts
- 12 ounces smoked andouille sausages or 12 ounces kielbasa
- 2 tablespoons peanut oil
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 garlic cloves, minced
- 1 bell pepper, diced
- 1 (28 ounce) canpeeled diced tomatoes
- 1⁄2 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon file powder
- 1 tablespoon cajun seasoning
- 2 cups rice
- 1 quart chicken broth
- Heat a large, heavy, dry stockpot or Dutch oven over high heat.
- Slice the sausage into bite-sized pieces and brown. Remove the sausage from the pan with a slotted spoon and reserve the drippings for the next step.
- Wash the chicken thoroughly under cold running water, using salt as an abrasive to scrub the flesh. Cut the chicken into ½-inch cubes and brown in the remaining oil. Add a little extra peanut oil, if needed.
- Return the sausage to the pan and add the onion, celery, garlic and pepper.
- Saute until vegetables are tender. Add remaining ingredients and simmer for 30-45 minutes for a one pot meal.
- Or cook rice in chicken broth and simmer about 15 minutes until rice is done.