Ingredients
6
6 servings
- •2 tablespoons peanut oil, divided
- •1 tablespoon Cajun seasoning
- •10 ounces andouille sausage, sliced into rounds
- •1 pound boneless skinless chicken breasts, cut into 1 inch pieces
- •1 onion, diced
- •1 small green bell pepper, diced
- •2 stalks celery, diced
- •3 cloves garlic, minced
- •1 (16 ounce) can crushed Italian tomatoes
- •0.5 teaspoon red pepper flakes
- •0.5 teaspoon ground black pepper
- •1 teaspoon salt
- •0.5 teaspoon hot pepper sauce
- •2 teaspoons Worcestershire sauce
- •1 teaspoon file powder
- •1.25 cups uncooked white rice
- •2.5 cups chicken broth
Instructions
- Gather all ingredients.
- Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Sauté sausage until browned. Remove with slotted spoon, and set aside.
- Add 1 tablespoon peanut oil, and sauté 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 filé 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.
- Serve and enjoy!
Nutritional Facts
Per 6 servings
- Calories: 465
- Carbohydrate: 42g
- Fat: 20g
- Fiber: 3g
- Protein: 28g
- Sugar: 2g
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