Ingredients

• 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 ribss celery , diced
• 3 cloves garlic , minced
• 1 , 16 ounce
• 0.5 teaspoons red pepper flakes
• 0.5 teaspoons ground black pepper
• 1 teaspoon salt
• 0.5 teaspoons hot pepper sauce
• 2 teaspoons Worcestershire sauce
• 1 teaspoon file powder
• 1.25 cups uncooked white rice
• 2.5 cups chicken broth

Instructions

1. 1 Gather all ingredients.
2. 2 Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season sausage and chicken pieces with Cajun seasoning. Sauté sausage until browned. Remove with slotted spoon, and set aside.
3. 3 Add 1 tablespoon peanut oil, and sauté chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
4. 4 In the same pot, sauté onion, bell pepper, celery, and garlic until tender.
5. 5 Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce, and filé powder.
6. 6 Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
7. 7 Stir in the rice and chicken broth.
8. 8 Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.
9. 9 Serve and enjoy!

Nutrition per serving