Jambalaya From A Canadian Recipes

Steps:

• Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
• In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken 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.

Steps:

• Cook rice using vegetable broth and water.
• During last 2min of cooking stir in peas; set aside.
• Heat oil, in frypan, and cook chicken at medium-high heat until no longer pink; add celery slices and cook 2 minutes longer. Drain excess fat.
• Reduce heat and stir in rice, tabasco, tomato, and garlic powder.
• Stir gently and heat through.