Sue’s Jambalaya

Filed in Gather Food Essential by on October 11, 2009 0 Comments
 
1 tablespoons peanut oil
1 tablespoon olive oil
1 tablespoon Cajun seasoning
10 ounces chicken andouille sausage, sliced into rounds (I peel the casing off first) and quartered
1 pound boneless skinless chicken breasts, diced
1 onion, diced
1 small green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (16 ounce) can crushed Italian tomatoes
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1 teaspoon seasalt
1/2 teaspoon Tropical hot pepper sauce or tabasco
2 teaspoons Worcestershire sauce
1 teaspoon file powder
1 1/4 cups uncooked white rice
2 1/2 cups chicken broth
2 dozen medium shrimp, peeled and deveined
 
1. Heat 1 tablespoon of peanut oil in a large heavy pan over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove and set aside. Add 1 tablespoon olive oil, and brown diced chicken until lightly browned on all sides. Remove and set aside.
2. In the same pot, saute onion, bell pepper, celery and garlic.. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
3.

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.  Add the file powder (don’t want to add this too soon) and shrimp the last 10 minutes.  Serve hot – great with cheesy whipped cream biscuits!!

Note: an ever evolving recipe as I like to try different spicy sausages and sometimes substitute celery salt for the celery and the seasalt.  Recipes are only a guide, not a bible!!

About the Author ()

I am southern gal, mountain-bred and family-oriented. I love to cook, entertain, cater events and read! I am currently under-employed and over-stimulated - thus the poetry outlet...

Leave a Reply