Jambalaya

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Jambalaya

A New Orleans recipe. It can be done in a Creole Style or a Cajun Style, the difference is the spices and the sauce otherwise the rest of the ingredients are the same.  For this recipe it calls for file powder that is also known as gumbo file.  It is a spicy herb made from dried and ground leaves from a sassafras tree. If you ask someone in Louisiana the difference between the two styles they will tell you Cajun is country food while Creole is city food.

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Ingredients 

• 2 tablespoons peanut oil, divided
  
• 1 tablespoon Cajun seasoning
  
• 10 ounces andouille sausage, sliced into rounds
  
• 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 tomatoes
  
• 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
  

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Andouille Sausage

Sassafras

White rice

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Directions

1. 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.

2. 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.

3. 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.

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Other Pork Entree