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Print this Recipe    Jambalaya 14

Chicken and Sausage Jambalaya
(makes 4 entree portions)

6-8 oz boneless, skinless chicken breast
1/2 pound smoked andouille or keilbasa sausage
1 small onion, diced
1 stalk celery, diced
1 small clove garlic, minced
1 small bell pepper, diced
28-ounce can diced, peeled tomatoes
1/2 teaspoon Tabasco sauce
1/2 teaspoon Worcestershire sauce
1/2 teaspoon gumbo filé powder
1 teaspoon Cajun spice
blend salt & pepper to taste

Slice sausage into bite-sized pieces and brown in large pre-heated
sauce pan (a cast-iron Dutch oven is ideal) over medium-high heat.
Remove sausage from pan with slotted spoon and reserve drippings
for next step.

Wash chicken thoroughly and cut into 1/2-inch cubes. Saute over
medium-high heat (add a little peanut oil if there is not enough
grease to saute up to a total of about 2 tablespoons oil) until
cooked through.

Return sausage to pan and add onion, celery, red pepper and garlic.
Saute until vegetables are cooked through.

Add Tabasco, Worcestershire and tomatoes and stir to combine.

Add file powder and Cajun spice. Simmer over low heat for about
two hours. Add salt, pepper and Tabasco to taste.*

You may serve the jambalaya in a gumbo style, with the rice cooked
separately and served in a shallow bowl with the jambalaya poured
around a mound of rice in the center with fresh cornbread.

However, you may prefer the more traditional method, in which case
you can add three to four cups of cooked rice to the mixture in
step 5.

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