A spicy jambalaya with chicken, andouille sausage, rice, and Cajun seasonings that’s easy to make in one pot.
Prep Time::20 mins
Cook Time::45 mins
Total Time:: 1 hr 5 mins
Servings::6
Ingredients
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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
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
1 teaspoon salt
½ teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
1 teaspoon file powder
1 ¼ cups uncooked white rice
2 ½ cups chicken broth
Directions
Gather all ingredients.
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Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season sausage and chicken pieces with Cajun seasoning. Sauté sausage until browned. Remove with slotted spoon, and set aside.
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Add 1 tablespoon peanut oil, and sauté chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
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In the same pot, sauté onion, bell pepper, celery, and garlic until tender.
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Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce, and filé powder.
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Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
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Stir in the rice and chicken broth.
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Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.
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Serve and enjoy!
Pamdix