1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 onion, diced
1 small green bell pepper, diced
2 ribs 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
Steps
Gather all ingredients and prepare them as described (slice sausage, cut chicken, dice onion, bell pepper, and celery, mince garlic).
Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat.
Season the sliced sausage and chicken pieces with the Cajun seasoning.
Sauté the seasoned sausage in the Dutch oven until browned. Remove the sausage with a slotted spoon and set it aside.
Add the remaining 1 tablespoon of peanut oil to the same pot and sauté the seasoned chicken pieces until lightly browned on all sides. Remove the chicken with a slotted spoon and set it aside with the sausage.
In the same pot, sauté the diced onion, bell pepper, celery, and minced garlic until the vegetables are tender.
Stir in the crushed tomatoes, red pepper flakes, ground black pepper, salt, hot pepper sauce, Worcestershire sauce, and filé powder.
Return the cooked chicken and sausage to the pot with the sauce. Cook for 10 minutes, stirring occasionally.
Stir in the uncooked white rice and chicken broth.
Bring the mixture to a boil, then reduce the heat to a simmer.
Cover and simmer for 20 to 25 minutes, or until all the liquid has been absorbed by the rice.
Serve the jambalaya and enjoy.
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