Colleen's Slow Cooker Jambalaya

Ingredients

Tap an ingredient to see possible substitutions.

• 2 tablespoons peanut oil, divided
  Click to see substitutions
• 1 tablespoon Cajun seasoning
  Click to see substitutions
• 10 ounces andouille sausage, sliced into rounds
  Click to see substitutions
• 1 pound boneless skinless chicken breasts, cut into 1 inch pieces
  Click to see substitutions
• 1 onion, diced
  Click to see substitutions
• 1 small green bell pepper, diced
  Click to see substitutions
• 2 stalks celery, diced
  Click to see substitutions
• 3 cloves garlic, minced
  Click to see substitutions
• 1 (16 ounce) can crushed Italian tomatoes
  Click to see substitutions
• ½ teaspoon red pepper flakes
  Click to see substitutions
• ½ teaspoon ground black pepper
  Click to see substitutions
• 1 teaspoon salt
  Click to see substitutions
• ½ teaspoon hot pepper sauce
  Click to see substitutions
• 2 teaspoons Worcestershire sauce
  Click to see substitutions
• 1 teaspoon file powder
  Click to see substitutions
• 1 ¼ cups uncooked white rice
  Click to see substitutions
• 2 ½ cups chicken broth
  Click to see substitutions

Instructions

1. 1
   Gather all ingredients.
2. 2
   Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season sausage and chicken pieces with Cajun seasoning. Sauté sausage until browned. Remove with slotted spoon, and set aside.
3. 3
   Add 1 tablespoon peanut oil, and sauté chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
4. 4
   In the same pot, sauté onion, bell pepper, celery, and garlic until tender.
5. 5
   Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce, and filé powder.
6. 6
   Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
7. 7
   Stir in the rice and chicken broth.
8. 8
   Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.
9. 9
   Serve and enjoy!Pamdix