Legendary Jambalaya

Submitted by Chef # fwb

"From: "The Blues Highways Cookbook," by Jason Girard, Blue Chef Publishing"

 

• Ready In: 1hr 20mins
• Ingredients: 14
• Serves: 6-8

ingredients

• 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) can peeled 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

directions

1. Heat a large, heavy, dry stockpot or Dutch oven over high heat.
2. 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.
3. 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.
4. Return the sausage to the pan and add the onion, celery, garlic and pepper.
5. Saute until vegetables are tender. Add remaining ingredients and simmer for 30-45 minutes for a one pot meal.
6. Or cook rice in chicken broth and simmer about 15 minutes until rice is done.