Jambalaya

• In a large clean bowl place sliced sausages and chicken pieces. Season them with Cajun seasoning.
• In a large heavy Dutch oven, heat 1 tablespoon of peanut oil over medium heat. Add the seasoned sausages in the oil and sauté them until the sausages get browned.
• Remove with slotted spoon, lay them on a plate covered with paper towel to drain the excess oil and keep the plate aside.
• In the same Dutch oven add 1 more tablespoon of peanut oil, heat it over medium heat and place the seasoned chicken pieces in it. Sauté them until they are lightly browned on all sides. Remove these too with a slotted spoon on a plate laid with a paper towel to drain excess oil and keep it aside.
• Using the same pot sauté bell pepper, garlic, celery, and onion until they are tender. Add the crushed tomatoes and mix until everything is well incorporated. Add black pepper, salt, red pepper, hot pepper sauce, file powder, and Worcestershire sauce for seasoning.
• Now take the two plates that you have set aside initially and add sausages and chicken from them into the mixture. Stir them occasionally and let it cook for 10 minutes.
• Finally, add the rice and the chicken broth and mix everything well. Once the first boil comes reduce the heat and let it simmer on low heat for 20 to 25 minutes when the liquid is absorbed.

Trivia

Jambalaya is Spanish and French influenced dish with its origin from Louisiana.