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Smoky Cajun Jambalaya
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Serves/Makes:6 servings

  • 1 lb (.5 kg). andouille or Cajun-style sausage
  • 4 skinless and boneless chicken breast halves
  • 2 tbsp (30 ml) peanut oil
  • 1 cup (225 ml) chopped cooked ham
  • 2 tsp (10 ml) Cajun seasoning (I use Tony Chachere's)
  • 1 large onion, finely chopped
  • 1 medium green bell pepper, chopped
  • 1/2 cup (125 ml) chopped celery
  • 3 cloves garlic, minced
  • 1 14.5 oz (406 grm). can Cajun-style stewed tomatoes, undrained
  • 1/2 cup (125 ml) chicken broth
  • 1 tbsp (15 ml) Worcestershire sauce
  • 1/2 tsp (2 ml) hot sauce (I use Tabasco)
  • 3 cups (700 ml) hot cooked rice
  • 1 cup (225 ml) finely chopped green onion
  • Cut sausage into 1/2-inch slices; cut chicken into 1/2-inch pieces.
  • Cook sausage in oil in a large Dutch oven over medium-high heat 3 minutes or until browned.
  • Add chicken, and cook, stirring constantly, 3 minutes or until browned.
  • Stir in ham, and cook until thoroughly heated.
  • Remove meat mixture, reserving 1 tbsp (15 ml) drippings in Dutch oven; stir in cajun seasoning and next 5 ingredients.
  • Cook 5 minutes, stirring constantly.
  • Stir in chicken broth, and remaining ingredients; cook stirring constantly, 2 minutes, or until thoroughly heated.

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