Smoky Cajun Jambalaya

Ingredients

• 1 lb. andouille or Cajun-style sausage
• 4 skinned, boned chicken breast halves
• 2 tbsp peanut oil
• 1 c. chopped cooked ham
• 2 tsp Cajun seasoning
• 1 large onion, finely chopped
• 1 med-size green bell pepper, chopped
• 1/2 c. chopped celery
• 3 cloves garlic, minced
• 14 1/2 oz can Cajun-style stewed tomatoes, undrained
• 1/2 c. chicken broth
• 1 tbsp Worcestershire sauce
• 1/2 tsp hot sauce (or to your taste)
• 3 c. hot, cooked rice
• 1 c. finely chopped green onions

Directions

Cut sausage into 1/2 inch slices; sut chicken into 1/2 inch pieces. Cook sausage in oil in large Dutch oven over med-hi heat 3-4 min. or till browned. Add chicken and cook, stirring constantly, another 3-4 min.

Stir in ham, and cook until thoroughly heated. Remove meat, reserve 1 tbsp drippings in pan. Return meat to pan; stir in Cajun seasoning and next 5 ingredients. Cook 5 min., stirring constantly.

Stir in chicken broth and remaining ingredients; cook, stirring constantly, 2-3 minutes or till heated through.

Submitted 6/13/05.
Source: My file
Submitted By: Ruth Burbage
burbage@pell.net
Smoky Cajun Jambalaya