Monday, January 30, 2012
Sausage (andouille, kielbasa, or smoked sausage) - 1 pound
Crushed tomatoes - 1 28-ounce can
Celery - 5 stalks
Onion - 1 big one
Red bell pepper
Green bell pepper
Chicken stock - 4 cups
Rice - 2-1/2 cups
Crushed garlic - 2 tbsp
Black pepper - 1/2 tsp
Crushed red pepper - 1-1/2 tsp
Salt - 1/2 tsp
Cajun seasoning - 1 tbsp
Worcestershire sauce - 2 tsp
File powder - 1 tbsp
Bay leaves - 3
Dice onions, celery and bell peppers. Set aside.
Drizzle olive in a dutch oven or large stock pot. Warm on medium heat.
Cut chicken into cubes. Saute in olive oil.
Cut sausage into 1/8 inch disks. Or you can dice it if you wish. Add to chicken and cook for 5 minutes.
Add vegetables and garlic. Cook for 5 minutes, stirring occasionally.
Add spices and seasonings and stir for 1 minute.
Add crushed tomatoes, chicken stock, and worcestershire sauce. Bring to a boil.
Stir in rice.
Add bay leaves.
Drop heat to low. Cover. Simmer for 40 minutes.
Remove bay leaves and stir before serving.