Chicken And Sausage Jambalaya




  • 2 Tbsp peanut oil
  • 1 lb boneless skinless chicken breasts (cut into 1 inch pieces)
  • 1 lb Andouille sausage (sliced or cubed)
  • 1 Tbsp Cajun seasoning
  • 1 small green bell pepper, diced
  • 1 onion, diced
  • 2 stalks diced celery
  • 3 cloves garlic, minced
  • 1 (16 oz) can crushed Italian tomatoes
  • ½ tsp ground black pepper
  • ½ tsp Cajun Chef Cayenne Pepper
  • 1 tsp salt
  • 2 tsp Cajun Power Worcestershire sauce
  • ½ tsp Tabasco pepper sauce
  • 1 ¼ cups uncooked rice
  • 2 ½ cups chicken broth


Heat up peanut oil in a large heavy pot, such as a Dutch oven, over medium heat. Sprinkle Cajun seasoning on the chicken and sausage pieces and toss to coat. Sauté sausage and chicken until slightly browned. Remove this with a slotted spoon (to drain) and set it aside. In the same pot, sauté bell peppers, onion, celery and garlic until all tender. Stir in the crushed tomatoes, black and cayenne pepper, salt, Worcestershire sauce, and pepper sauce. Stir in the sausage and chicken. Cook it up for about 10 minutes remembering to stir every once in awhile. Finally stir in rice and chicken broth. Bring this to a boil then turn down the heat and let simmer for 25 minutes or until all liquid has been absorbed.

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