- 6
- Average
- 25 mins
- 45 mins
- Average budget
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Ingredients
- 2 Tbsp. Peanut Oil
- 10 oz. Andouille Sausage - Sliced into Rounds
- 1 lb. Boneless Skinless Chicken Breasts
- 1 Tbsp. Cajun Seasoning
- 1 Onion - Diced
- 1 Small Green Pepper - Diced
- 2 Ribs Celery - Diced
- 3 Cloves Garlic - Minced
- 16 oz. Crushed Italian Tomatoes
- 1/2 tsp. Red Pepper Flakes
- 1/2 tsp. Pepper
- 1 tsp. Salt
- 1/2 tsp. Hot Pepper Sauce
- 2 tsp. Worcestershire Sauce
- 1 tsp. Ground Sassafrass (File' Powder)
- 1 1/4 cups Uncooked White Rice
- 3 cups Chicken Broth
Preparation
Step 1
Heat 1 Tbsp. peanut oil in a large heavy Dutch oven over medium heat. Sprinkle the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned, 4 minutes. Remove with a slotted spoon and set aside.
Step 2
In the same pot, saute onion, bell pepper, celery and garlic until tender, 5 minutes. Stir in crushed tomatoes, red pepper flakes, pepper, salt, hot sauce, Worcestershire sauce and file' powder. Stir in chicken and sausage. Cook 10 minutes, stirring occasionally.
Step 3
Stir in the rice and chicken broth. Bring to a boil, reduce heat and simmer for 20-30 minutes, or until liquid is absorbed.