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- Main Disn
- 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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