Kristopher's Spicy Chicken Jambalaya
- 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.