I have been wanting to make my own Jambalaya since my husband and I ate some in Las Vegas. I turned to one of my favorite recipe sites for a good recipe: allrecipes. I should have also read some of the reviews before following the recipe exactly – it was spicy! My children were all at a music performance, so the only taste buds that were assaulted by flavor and heat were hubby’s and mine. I did like the recipe though, but next time I will tone down the spice. I reduced the amount of red pepper flakes and hot sauce by half in the recipe here – adjust to your liking. I did use Sriracha so that may have been the culprit for it being too spicy. The flavors of the recipe were good though. Added shrimp would be nice too – I would cook them separately, and add them just before serving though, so they do not over cook.
adapted from allrecipes.com (submitted by Terri)
2 Tbsp canola oil, divided use
1 Tbsp Cajun or Creole seasoning
12 oz andouille sausage, sliced into rounds on a slight bias
1 lb boneless skinless chicken breasts, cut into 1/2 inch pieces
1 onion, diced small
1 small green bell pepper, diced small
2 stalks celery, diced small
3 cloves garlic, minced
1 (16 ounce) can crushed Italian tomatoes
1/4 tsp red pepper flakes
1/2 tsp ground black pepper
1 tsp salt
1/4 tsp hot pepper sauce
2 tsp Worcestershire sauce
1 tsp file powder
1 1/4 cups uncooked white rice
2 1/2 cups chicken broth
Heat a skillet over medium high heat and add 1 tablespoon of cooking oil to the skillet. Add the andouille sausage and season with half of the Cajun or Creole seasoning. Turn to brown. Remove the sausage to a bowl. Add the remaining cooking oil to the skillet and cook the diced chicken pieces with the remaining Cajun seasoning. Once the chicken is slightly browned and cooked through for most part, remove wish a slotted spoon.
Use the same skillet and cook the celery, onion, and green pepper in the remaining oil. When the onion is softened, add the minced garlic and cook until fragrant for about 1 minute. Add the rest of the ingredients and bring to a boil. Return the sausage and chicken to the skillet. Once it comes to a boil, cover with lid, reduce heat to low. Continue cooking for about 25 to 30 minutes or until the liquid is absorbed and the rice is tender. I turned off the heat after 25 minutes and left it covered for 15 more minutes to make sure the rice was completely cooked.
NOTES: I reduced the red pepper flakes and hot sauce by half in this post, as you can easily add more heat to the dish, but you cannot take it away. File powder is key and you should be able to find it in well stocked grocery stores. It acts as a thickening agent.