Best Jambalaya
A spicy jambalaya with chicken, andouille sausage, rice, and Cajun seasonings that's easy to make in one pot.
Ingredients
-
2 tablespoons peanut oil, divided
-
1 tablespoon Cajun seasoning
-
10 ounces andouille sausage, sliced into rounds
-
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
-
1 onion, diced
-
1 small green bell pepper, diced
-
2 stalks celery, diced
-
3 cloves garlic, minced
-
1 (16 ounce) can crushed Italian tomatoes
-
½ teaspoon red pepper flakes
-
½ teaspoon ground black pepper
-
1 teaspoon salt
-
½ teaspoon hot pepper sauce
-
2 teaspoons Worcestershire sauce
-
1 teaspoon file powder
-
1 ¼ cups uncooked white rice
-
2 ½ cups chicken broth
Instructions
- Gather all ingredients.
- 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.
- Add 1 tablespoon peanut oil, and sauté chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
- 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 filé powder.
-
Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
-
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.
-
Serve and enjoy!
You might also like
