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Ingredients
| peanut oil: 2 Tbl |
| cajun seasoning: 1 Tbl |
| italian sausage: 10 oz |
| onions: 1 |
| green bell pepper: 1 |
| celery: 2 stalks |
| garlic: 3 cloves |
| cherry tomatoes: 1 lb |
| red pepper flakes: 1/2 tsp |
| black pepper: 1/2 tsp |
| salt: 1 tsp |
| chili sauce: 1/2 tsp |
| worcestershire sauce: 2 tsp |
| baking powder: 1 tsp |
| white rice: 1 1/4 cups |
| chicken broth: 2 1/2 cups |
Jambalaya
Credit: allrecipes.com
User rating:
-
Prep Time
20 min -
Cook Time
45 min -
Servings
6 serving(s)
Tags
Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken
pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring
occasionally.
Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.