CajunMain CourseDairy-Free

Best Jambalaya

Prep
20 minutes
Cook
45 minutes
Total
1 hour 5 minutes
Serves
6
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Ingredients

Units
  • 2 tbsp peanut oil, divided
  • 1 tbsp Cajun seasoning
  • 10 oz andouille sausage, sliced into rounds
  • 1 lb 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 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 tsp filé powder
  • 1¼ cups uncooked white rice
  • 2½ cups chicken broth

Instructions

  1. 1

    Heat 1 tbsp of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Sauté sausage until browned. Remove with a slotted spoon and set aside.

  2. 2

    Add remaining 1 tbsp peanut oil and sauté chicken pieces until lightly browned on all sides. Remove with a slotted spoon and set aside.

  3. 3

    In the same pot, sauté onion, bell pepper, celery, and garlic until tender.

  4. 4

    Stir in crushed tomatoes and season with red pepper flakes, black pepper, salt, hot pepper sauce, Worcestershire sauce, and filé powder.

  5. 5

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

  6. 6

    Stir in the rice and chicken broth.

  7. 7

    Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.