Chicken and Andouille Jambalaya

Having lived in Louisiana for several years when I was young, I experienced my fair share of Cajun food and culture. I grew to love it quickly even though I was only 10 years old. The people are genuinely warm and friendly, much like the food they are famous for. Cajun cooking is comfort food, especially if you are familiar with the comfortable culture from which it was born.

This is one of my favorites and now my family enjoys it too! Feel free to omit the hot sauce if you don't enjoy a lot of spice in your foods, but the other spices add unmistakable flavor and most importantly... don't forget the Tony's! (You can find it in nearly any mainstream grocery store.)

Chicken and Andouille Jambalaya

• 2 tablespoons olive oil
• 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 Tony’s Cajun seasoning
• 1/2 teaspoon hot pepper sauce
• 2 teaspoons Worcestershire sauce
• 10 ounces andouille sausage, sliced into rounds
• 2 chicken breasts, cooked and diced
• 1 1/4 cups uncooked white rice
• 2 1/2 cups chicken broth

1. Heat olive oil in a large pan and saute onion, bell pepper, celery and garlic until tender.
2. Stir in crushed tomatoes, and season with red pepper, black pepper, Tony’s, hot pepper sauce, and Worcestershire sauce.
3. Stir in cooked chicken and sausage. Cook for 10 minutes, stirring occasionally.
4. Stir in the rice and chicken broth. Bring to a boil then reduce heat to low and cover. Simmer for 20 to 25 minutes, or until liquid is absorbed.