Ingredients
2
tbsp peanut oil, divided
10
ounces andouille sausage, sliced into rounds
1
pound boneless skinless chicken breasts, cut into 1 inch pieces
1
small green bell pepper, diced
1
(16 ounce) can crushed Italian tomatoes
1/2
tsp red pepper flakes
1/2
tsp ground black pepper
2
tsp Worcestershire sauce
1
1/4 cups uncooked white rice
Directions
1.
Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat.
2.
Season the sausage and chicken pieces with Cajun seasoning.
3.
Saute sausage until browned.
4.
Remove with slotted spoon, and set aside.
5.
Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides.
6.
Remove with a slotted spoon, and set aside.
7.
In the same pot, saute onion, bell pepper, celery and garlic until tender.
8.
Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder.
9.
Stir in chicken and sausage.
10.
Cook for 10 minutes, stirring occasionally.
11.
Stir in the rice and chicken broth.
12.
Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.
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