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Legendary Chicken and Sausage Jambalaya


1 (6-8 oz.) boneless, skinless chicken breast
1/2 pound smoked andouille or keilbasa sausage
1 small onion, diced1 stalk celery, diced
1 small clove garlic, minced
1 small bell pepper, diced
1 (28-ounce) can diced, peeled tomatoes
1/2 teaspoon Tabasco sauce
1/2 teaspoon Worcestershire sauce
1/2 teaspoon gumbo filé powder
1 teaspoon Cajun spice
blend salt and pepper to taste

Makes 4 entree portions

Slice sausage into bite-sized pieces and brown in large pre-heated sauce pan (a cast-iron Dutch oven is ideal) over medium-high heat. Remove sausage from pan with slotted spoon and reserve drippings for next step.

Wash chicken thoroughly and cut into 1/2-inch cubes. Sauté over medium-high heat (add a little peanut oil if there is not enough grease to sauté up to a total of about 2 tablespoons oil) until cooked through.

Return sausage to pan and add onion, celery, red pepper and garlic. Sauté until vegetables are cooked through.

Add Tabasco, Worcestershire and tomatoes and stir to combine.

Add file powder and Cajun spice. Simmer over low heat for about two hours. Add salt, pepper and Tabasco to taste.

NOTE: In the restaurant, we serve the jambalaya in a "gumbo" style, because I prefer the presentation of cooking the rice separately and serving it in a shallow bowl (with the jambalaya poured around a mound of rice in the center) with fresh cornbread. However, you may prefer the more traditional method, in which case you can add three to four cups of cooked rice to the mixture in step 5.

From Chef Jason Girard of Buddy Guy's Legends in Chicago.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.