Johnny’s Jambalaya

 

This is my favorite Cajun dish. Be prepared, cause it comes out HOT!

 

Ingredients:

2 tbs	Olive Oil
1 tbs	Zataran Cajun seasoning
10 oz	Andouille sausage, cut into rounds and then in half
1 lb	Boneless Chicken Breasts, cut into ½ inch strips against the grain
1	Purple Onion, diced
1	Medium Green Bell Pepper, diced
3	Stalks celery, diced
3	Cloves Garlic, minced
1 (16 oz) can	Crushed Italian tomatoes
½ tsp	Red Pepper Flakes
½ tsp	Ground Black Pepper
1 tsp	Salt
½ tsp	Hot Pepper Sauce
2 tsp	Worcestershire sauce
1 ¼ cups	Uncooked white rice
2 ½ cups	Chicken Broth
¼ tsp	Cayenne pepper

 

Directions:

1.                    Heat 1 tablespoon of olive oil in a large heavy pot. Season the sausage and chicken with the Cajun seasoning.

                Sauté sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon olive oil and

                Sauté chicken pieces until lightly browned on all sides. Remove with slotted spoon and set aside.

2.                    In the same pot, sauté 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 cayenne pepper.

                Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.

3.                    Stir in the rice and chicken broth. Bring to a boil, reduce heat and simmer for 25 minutes or until liquid is absorbed.

 

Tip:  If you cannot find Andouille sausage, use any spicy kielbasa type sausage.