Best Jambalaya

Ingredients

• 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. 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. 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. In the same pot, sauté onion, bell pepper, celery, and garlic until tender.
4. Stir in crushed tomatoes and season with red pepper flakes, black pepper, salt, hot pepper sauce, Worcestershire sauce, and filé powder.
5. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
6. Stir in the rice and chicken broth.
7. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.