Jambalaya

• 2 chicken breasts (6 ounces each), boneless and skinless
• 12 ounces smoked andouille or keilbasa sausage, sliced into bite-sized pieces
• 2 Tbs peanut oil
• 1 medium onion, diced
• 2 stalks celery, diced
• 1 small clove garlic, minced
• 1 small bell pepper, diced
• 1 (28-ounce) can diced peeled tomatoes
• 1/2 tsp Tabasco sauce
• 1 tsp Worcestershire sauce
• 1 tsp file gumbo powder
• 1 Tbs Cajun spice blend

Directions

1. Heat a large, heavy pan over high heat.  Add sausage and brown. Remove sausage from pan with slotted spoon and reserve drippings for next step.
2. Wash chicken thoroughly. Cut into half-inch cubes and brown in remaining sausage fat. (If you’re feeling healthy, remove chicken and drain all fat from pan.)
3. Return (chicken and) sausage to pan and add onion, celery, garlic and peppers. Saute until vegetables are cooked through.
4. Add liquid ingredients, including tomatoes and juice. Stir to combine.
5. Add file gumbo powder and Cajun spice and simmer over low heat for at least an hour.