1 pound boneless skinless chicken breasts (cut into 1 inch pieces)
10 ounces andouille sausage (sliced into rounds)
2 tablespoons peanut oil, divided
1 16oz can crushed Italian tomatoes
1 tablespoon Cajun seasoning
3 minced cloves garlic
1 onion, diced
1/2 teaspoon ground black pepper
1 small green bell pepper, diced
2 stalks diced celery
1 teaspoon file powder
1/2 teaspoon red pepper flakes
1 teaspoon salt
2 teaspoons Worcestershire sauce
1/2 teaspoon hot pepper sauce
1 1/4 cups uncooked white rice
2 1/2 cups chicken broth
How to make it
Heat up 1 tbspn of peanut oil in a large heavy pot (aka Dutch Oven) over medium heat. Season up the chicken and sausage pieces with your Cajun seasoning. Saute sausage until it is browned. Remove this with a slotted spoon (to drain) and set it aside. Add 1 tbspn of peanut oil and saute the chicken pieces until slightly browned. Remove with a slotted spoon and set them aside.
In the same pot, saute bell peppers, onion, celery and garlic until all tender. Stir in the crushed tomatoes and kick it up with red and black pepper, salt, Worcestershire sauce, hot pepper sauce and file powder(ground sassasfras leaves). Stir in the sausage and chicken. Cook it up for about 10 minutes remembering to stir every once in awhile.
Finally stir in rice and chicken broth. Bring this to a boil then turn down the heat and let simmer for 25 minutes (the liquid should be absorbed).