12 ounces smoked andouille or keilbasa sausage, sliced
2 tablespoons peanut oil
1 medium onion, diced
2 stalks celery, diced
1 clove garlic, minced
1 bell pepper, diced
1 (28-ounce) can diced, peeled tomatoes
1/2 teaspoon TABASCOŽ sauce
1 teaspoon Worcestershire sauce
1 teaspoon filé gumbo powder
1 tablespoon Cajun spice blend
Cooked, steamed rice.
Heat a large, heavy dry pan over high heat.
Add one tablespoon peanut oil and brown the sausage.
Remove sausage from pan with slotted spoon and reserve drippings for next step.
Add chicken and brown in remaining peanut oil.
Return sausage to pan and add onion, celery, garlic and peppers.
Sauté until meats and vegetables are cooked through.
Add liquid ingredients, including tomatoes and their juice.
Stir to combine.
Add filé gumbo powder and Cajun spice and simmer over low heat for at least an hour.
Season to taste with TABASCOŽ. Serve with cooked rice.
Chef's Notes: You may add 8-10 ounces of peeled & deveined shrimp to this recipe to make seafood jambalaya
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