Jambalaya

SUBMITTED BY: Terri PHOTO BY: Claire

"Spicy jambalaya with chicken and andouille sausage."

PREP TIME	20 Min
COOK TIME	45 Min
READY IN	1 Hr 5 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

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
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
1 teaspoon file powder
1 1/4 cups uncooked white rice
2 1/2 cups chicken broth

READ REVIEWS (72)

DIRECTIONS

Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute 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 file 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.

Note

File powder is a seasoning made from the ground, dried leaves of the sassafras tree. It's an integral part of Creole cooking, and is used to thicken and flavor Gumbos and other Creole dishes.

Wine Tip

Try with a Washington Riesling .

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Dec. 27, 2003 by LINDA MCLEAN

Excellent! All I had on hand was Italian sausage and it was wonderful. I did need to add another can of tomatoes as there wasn't enough liquid for the rice to cook. Family loved it!

13 users found this review helpful

Reviewed on Oct. 23, 2006 by AVARNEY

My husband is a New Orleans native and constantly complains about people attempting to make "their cuisine". This one passed the test with flying colors! We had this two weeks ago and he is begging me to make it again!

4 users found this review helpful