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Legendary Jambalaya

List of Ingredients




Voted Top 10 at 1997 & 1998 Taste of Chicago
(makes 4-6 entree portions)

2 chicken breasts (6 ounces each), boneless & skinless
12 ounces smoked andouille or keilbasa sausage
2 tablespoons peanut oil
1 medium onion, diced
2 stalks celery, diced
1 small clove garlic, minced
1 small bell pepper, diced
1 (28-ounce) can diced, peeled tomatoes
1/2 teaspoon TABASCO® sauce
1 teaspoon Worcestershire sauce
1 teaspoon filé gumbo powder
1 tablespoon Cajun spice blend









Recipe



Heat a large, heavy dry pan over high heat.

Slice sausage into bite sized pieces and brown. Remove sausage from pan with slotted spoon and reserve drippings for next step.

Wash chicken thoroughly, cut into half-inch cubes and brown in remaining oil.

Return sausage to pan and add onion, celery, garlic and peppers. Sauté until vegetables are cooked through.

Add liquid ingredients, including tomatoes and their juice. Stir to combine.

Add filé gumbo powder and Cajun spice and simmer over low heat for at least an hour.

Season to taste with TABASCO®. Serve with cooked rice.