Recipe By Terri
Rating
Published Mar 18th
Prep 20m Cook 45m Additional - Ready In 65m
Servings 6 servings Calories 465.1

Spicy jambalaya with chicken and andouille sausage.

Recipe 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
  • ½ teaspoon red pepper flakes
  • ½ teaspoon ground black pepper
  • 1 teaspoon salt
  • ½ teaspoon hot pepper sauce
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon file powder
  • 1 ¼ cups uncooked white rice
  • 2 ½ cups chicken broth

Cooking Directions

  1. 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. 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. 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.

Nutrition Facts

  • Calories 465.1
  • Carbohydrate 42.4 g
  • Cholesterol 73.1 mg
  • Fat 19.8 g
  • Fiber 3 g
  • Protein 28.1 g
  • Saturated Fat 5.7 g
  • Sodium 1632.7 mg
  • Sugar 2 g

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Reviews

  1. I followed this recipe to a T and it came out perfect. For those of you who are saying your rice didn't get done completely. Make sure you cover the pot and don't stir it once it's covered. As long as the heat isn't turned up too high you won't burn anything, just let it - Read more ...
  2. My rice never fuller cooked, I kept adding broth but the rice is still crunchy. The flavor was great, but I think this recipe needs adjustment, I should have gone with my gut and cooked the rice on its own.
  3. Easy to make and Yuuummmmy. I use to own a Cajun restaurant and this is as good as anything we use to make, but a lot easier.
  4. This is an excellent Jambalaya recipe. I followed it to a tee, except a I added more spice than I should have. I like spicy foods, but I am a bit nervous to serve it tomorrow to my guests. The previous poster left great advice to go easy on the spices. File powder can be - Read more ...
  5. My husband is a New Orleans native and constantly complains about people attempting to make "their cuisine". This one passed the test with flying colors! We had this two weeks ago and he is begging me to make it again!
  6. Excellent!! Just used olive oil, kielbasa, no file powder, and added some shrimp during the last 7 minutes. Since I added the shrimp, I used a full 28 oz can of crushed tomatoes. Also seasoned with some thyme and fresh basil. Cooked rice separately, so skipped on the broth.
  7. Mmmm, mmmm! Very filling and delicious!! I made this for a French-themed banquet at my high school and it was a hit! The peanut oil was unneccessary because the sausages released plenty of fat. I eliminated the file powder (did not have) and hot sauce, and it was plenty spicy! Try adding thyme, basil and - Read more ...
  8. This was very similar to my usual recipe I use for jambalaya. I have never used file powder and every batch turns out great. File is a thickening agent. Made a lot. Used Emeril's Kicked Up Smoked Sausage, which is pretty spicy. Also, I like cooking my rice separately and then incorporating into the jambalaya. - Read more ...
  9. Excellent! All I had on hand was Italian sausage and it was wonderful. I did need to add another can of tomatoes as there wasn't enough liquid for the rice to cook. Family loved it!
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