Kristopher's Spicy Chicken Jambalaya

• 1 lb (.5 kg). boneless skinless chicken breasts, cut into one inch pieces
• 10 oz (280 grm). andouille or smoked sausage, sliced into rounds
• 1 Tbsp (15 ml). Cajun seasoning
• 2 Tbsp (30 ml). olive oil, divided
• 1 small green bell pepper, diced
• 1 medium onion, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 16 oz (448 grm). can crushed Italian tomatoes
• 1/2 tsp (2 ml). red pepper flakes
• 1/2 tsp (2 ml). ground black pepper
• 1/4 tsp (1 ml). salt
• 1 tsp (5 ml). file powder
• 2 tsp (10 ml). Worchestershire sauce
• 1/2 tsp (2 ml). hot pepper sauce
• 1-1/4 cups (300 ml) uncooked white rice
• 2-1/2 cups (600 ml) chicken broth

1. Heat 1 Tbsp (15 ml).
2. olive oil in large heavy pot (such as a Dutch Oven) over medium heat.
3. Season sausage and chicken pieces with Cajun seasoning.
4. Saute sausage until browned.
5. Remove from pan with slotted spoon (to drain) and set aside.
6. Add 1 Tbsp (15 ml).
7. olive oil to pan.
8. Saute chicken pieces until slightly browned.
9. Remove from pan with a slotted spoon and set aside.
10. In the same pot, saute bell peppers, onion, celery and garlic until all tender.
11. Stir in crushed tomatoes, red pepper, black pepper, salt, file powder, Worchestershire sauce and hot pepper sauce.
12. Cook for about 10 minutes, stirring occasionally.
13. Stir in rice and chicken broth.
14. Bring to boil.
15. Reduce heat and let simmer until liquid is absorbed (approx.
16. 25 minutes).
17. Remove from heat and cover tightly for 10 to 15 minutes to assure the rice will be soft.

chicken breasts, andouille, cajun seasoning, olive oil, green bell pepper, onion, stalks celery, garlic, italian tomatoes, red pepper, ground black pepper, salt, file powder, worchestershire sauce, hot pepper, white rice, chicken broth

Taken from online-cookbook.com/goto/cook/rpage/0019A7 (may not work)