Cajun: Jambalaya 14 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Cajun >> Jambalaya 14


	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.