Legendary Jambalaya
Serves: 6
Ewell Douglas
1 January 1970
Based on User reviews:
46
Spice
46
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tbsps
Peanut Oil340 g
Smoked Andouille1 medium
Onion (diced)2 stalks
Celery (diced)2 cloves
Garlic (minced)1 tsp
Hot Sauce1 tbsp
Cajun Spice BlendDirections:
1
Heat a large, heavy, dry stockpot or Dutch oven over high heat
2
Add 1 tablespoon peanut oil, and then brown the sausage
3
Remove the sausage from the pan, and reserve the drippings
4
Add another tablespoon peanut oil, and then brown the chicken, adding more peanut oil, if necessary
5
Return the sausage to the pan with the chicken, and add the onion, celery, garlic, and pepper
6
Saute until the meats and the vegetables are cooked through
7
Add the tomatoes and the hot sauce, and stir with a wooden spoon to combine
8
Add the file powder and the Cajun spice, reduce the heat to low, and simmer for at least 1 hour
9
Serve over cooked, steamed rice