When I went to New Orleans for the first time, I fell in love with Cajun cuisine. This authentic recipe is a new staple in my home, and will be in yours too if you love Cajun food. Here’s what you’ll need:
- 2 tablespoons peanut oil
- 1 tablespoon Tony’s Creole Seasoning
- 10 ounces andouille sausage, sliced into rounds
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1 medium onion, diced
- 1 small green bell pepper, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 (16 ounce) can crushed Italian tomatoes
- ½ teaspoon red pepper flakes
- ½ teaspoon ground black pepper
- ½ teaspoon salt, or to taste
- ½ teaspoon Chalula
- 2 teaspoons Worcestershire sauce
- 1 teaspoon file powder
- 1 ¼ cups uncooked white rice
- 2 ½ cups chicken broth
Directions:
- Heat peanut oil in a large pot over medium heat. Season sausage and chicken pieces with Cajun seasoning. Sauté sausage until browned. Remove with slotted spoon, and set aside.
- Add peanut oil, and sauté chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
- In the same pot, sauté onion, bell pepper, celery, and garlic until tender.
- Stir in crushed tomatoes, and season with red pepper, black pepper, salt, Chalula, Worcestershire sauce, and filé powder.
- Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
- 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.
- Serve and enjoy!