Jambalaya with Andouille Sausage and Chicken over Brown Rice

Dinner 3.01.2012: Jambalaya with Andouille over White Rice

Jambalaya with Andouille over Brown Rice

This is by far one of my favorite dishes: savory, spicy and satisfying. It is also easy to make and great for leftovers!

Jambalaya with Andouille Sausage and Chicken over Brown Rice

• Brown sausage in oli; remove sausage:
• 2 tbs oil (vegetable or peanut)
• 12 ounces smoked andouille or kielbasa sausage, sliced (I like *Stagg brand)
• Brown chicken in 'sausage' pan; remove chicken:
• 2 boneless, skinless chicken breasts, cubed
• Sweat vegetables in 'sausage' pan until translucent:
• kosher salt
• 1 medium onion, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced (I prefer red over green)
• Add tomatoes, stock and spices; gently simmer for 2-3 hours:
• 1 (28-ounce) can fire-roasted diced tomatoes (Muir Glen)
• 1 cup chicken stock
• 1/2 teaspoon hot sauce
• 1 tsp file powder
• 1 tbs Cajun spice blend

* Stagg Andouille is pretty spicy so you may cut down on Cajun spice and hot sauce.

Serve with steamed rice (white or brown).

Jambalaya - gently simmer for 2-3 hours.

Jambalaya - before adding tomatoes and spices.