Ingredients

2 tablespoons peanut oil
12 ounces smoked andouille or kielbasa sausage, sliced
2 boneless, skinless chicken breasts, cubed
1 medium onion, diced
2 stalks celery, diced
2 cloves garlic, minced
1 bell pepper, diced
1 (28-ounce) can peeled diced tomatoes
1/2 teaspoon hot sauce
1 teaspoon file powder
1 tablespoon Cajun spice blend

Cooked steamed rice, for serving

Instructions

Heat a large, heavy, dry
stockpot or Dutch oven over high heat. Add 1 tablespoon peanut oil, and then brown the
sausage. Remove the sausage from the pan, and reserve the drippings. Add another
tablespoon peanut oil, and then brown the chicken, adding more peanut oil, if necessary.
Return the sausage to the pan with the chicken, and add the onion, celery, garlic, and
pepper. Saute until the meats and the vegetables are cooked through. Add the tomatoes and
the hot sauce, and stir with a wooden spoon to combine. Add the file powder and the Cajun
spice, reduce the heat to low, and simmer for at least 1 hour. Serve over cooked, steamed
rice.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe
provided by a restaurant. The FN chefs have not tested this recipe, in the proportions
indicated, and therefore, we cannot make any representation as to the results.