Chicken & Andouille Jambalaya

Chicken & Andouille Jambalaya

Posted: Updated:

Creative Catering’s

Chicken & Andouille Jambalaya

2 tablespoons peanut oil, divided

1 tablespoon Cajun seasoning

10 ounces andouille sausage, sliced into


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


1(16 ounce) can Tomato Sauce

1/2 teaspoon red pepper flakes

1/2 teaspoon ground black pepper

1 teaspoon salt

1/2 teaspoon hot pepper sauce

2 teaspoons Worcestershire sauce

1 teaspoon file powder

1 1/4 cups uncooked white rice

2 1/2 cups chicken broth



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.

Powered by WorldNow

555 Broadcast Dr,
Mobile AL 36606

Telephone: 251.479.5555
Fax: 251.473.8130

Can't find something?
Powered by WorldNow
All content © Copyright 2000 - 2014 Media General Communications Holdings, LLC. A Media General Company.