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6 servings
Ingredients:
2 tablespoons peanut oil, divided1 tablespoon Cajun seasoning10 ounces andouille sausage, sliced into rounds1 pound boneless skinless chicken breasts, cut into 1 inch pieces1 onion, diced1 small green bell pepper, diced2 stalks celery, diced3 cloves garlic, minced1 (16 ounce) can crushed Italian tomatoes1/2 teaspoon red pepper flakes1/2 teaspoon ground black pepper1 teaspoon salt1/2 teaspoon hot pepper sauce2 teaspoons Worcestershire sauce1 teaspoon file powder1 1/4 cups uncooked white rice2 1/2 cups chicken broth
Instructions:
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.
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