Jambalaya - By Valerie

For anyone that loves really spicy . . . this is for you! ☺  Our favorite part is the andouille sausage; it adds so much flavor.  We often make this main dish on cold, rainy, winter days 'cause it definitely warms you right up. ;O)  Our little brothers say after eating a bowl, "I'm breathing fire!"   

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 (we aren't big celery fans, so we leave it out☺)
3 cloves garlic, minced
1 (16 ounce) can crushed Italian tomatoes
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
1 teaspoon file powder (we have never added this ingredient)
1 1/4 cups uncooked white rice
2 1/2 cups chicken broth

Directions:
Heat 1 tablespoon of peanut oil in a large heavy Dutch oven (we use a large skillet) 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.

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. (Since we don't have a dutch oven, we use a skillet to start and then transfer to a large saucepan before adding the chicken broth and rice.) 

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.

Source; Allrecipes