Jambalaya

I have made this in the past.  Not sure where my own pictures are.  Jambalaya is really good.  I can see why my Cajun brother's and sisters to the South would make this.  As an Acadian, this isn't a heritage dish that we would make for our families.  But it's always good to branch out and try other stuff.

Ingredients

2 tablespoons peanut oil, divided

1 tablespoon Cajun seasoning

1 pound andouille sausage, sliced into rounds

1 pound boneless skinless chicken breasts, cut into 1 inch pieces

1/2 pound shrimp, peeled

1 onion, diced

1 small green bell pepper, diced

2 stalks celery, diced

3 cloves garlic, minced

1 (16 ounce) can crushed Italian tomatoes

1/2 teaspoon red pepper flakes

1/2 teaspoon ground black pepper

1 teaspoon salt

1/2 teaspoon hot pepper sauce

2 teaspoons Worcestershire sauce

1 1/4 cups uncooked white rice
2 1/2 cups chicken broth

Stuff you will need

Dutch oven

Stirring spoon with slots in it

Cutting board

Sharp knife

Directions

Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage chicken and shrimp with Cajun seasoning. Sauté sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and sauté chicken pieces and shrimp until cooked. Remove with a slotted spoon, and set aside.

In the same pot, sauté onion, bell pepper, and celery until tender.  Only add the garlic at the end.. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and Cajun Spice. Stir in chicken, shrimp and sausage. Cook for 10 minutes, stirring occasionally.

Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

As always, comments and suggestions are ALWAYS welcome.