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Kristopher's Spicy Chicken Jambalaya
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A Creole Favorite

C. J.


  • 1 lb (.5 kg). boneless skinless chicken breasts, cut into one inch pieces
  • 10 oz (280 grm). andouille or smoked sausage, sliced into rounds
  • 1 Tbsp (15 ml). Cajun seasoning
  • 2 Tbsp (30 ml). olive oil, divided
  • 1 small green bell pepper, diced
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 16 oz (448 grm). can crushed Italian tomatoes
  • 1/2 tsp (2 ml). red pepper flakes
  • 1/2 tsp (2 ml). ground black pepper
  • 1/4 tsp (1 ml). salt
  • 1 tsp (5 ml). file powder
  • 2 tsp (10 ml). Worchestershire sauce
  • 1/2 tsp (2 ml). hot pepper sauce
  • 1-1/4 cups (300 ml) uncooked white rice
  • 2-1/2 cups (600 ml) chicken broth
  • Heat 1 Tbsp (15 ml). olive oil in large heavy pot (such as a Dutch Oven) over medium heat.
  • Season sausage and chicken pieces with Cajun seasoning.
  • Saute sausage until browned.
  • Remove from pan with slotted spoon (to drain) and set aside.
  • Add 1 Tbsp (15 ml). olive oil to pan.
  • Saute chicken pieces until slightly browned.
  • Remove from pan with a slotted spoon and set aside.
  • In the same pot, saute bell peppers, onion, celery and garlic until all tender.
  • Stir in crushed tomatoes, red pepper, black pepper, salt, file powder, Worchestershire sauce and hot pepper sauce.
  • Cook for about 10 minutes, stirring occasionally.
  • Stir in rice and chicken broth.
  • Bring to boil.
  • Reduce heat and let simmer until liquid is absorbed (approx. 25 minutes).
  • Remove from heat and cover tightly for 10 to 15 minutes to assure the rice will be soft.
Really easy to make and very spicy. The original recipe called for 1 tsp salt, I turned it down quite a bit. Adjust to your taste.

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