Cajun Chicken and Sausage Jambalaya

  • Yield: servings


2tablespoons "Tony's" cajun seasoning
2tablespoons Fajita seasoning
2tablespoons garlic salt
2tablespoons jamacian jerk seasoning
6tablespoons canola oil
8tablespoons flour
3cups chopped celery
1cup chopped onion
3/4cup chopped green pepper
3large chicken breast
1-- kielbasa sausage link chopped
2tablespoons crab and shrimp boil
1cup water
1/2cup ketchup
15ounces can pettit diced tomatoes
48ounces chicken broth
2cups water
2-- bay leaves
1 1/2cups chopped pinapple
1/2teaspoon "Tiger" sauce
1/2teaspoon tabasco sauce
1teaspoon file gumbo
1/2cup chopped green onion
1/2cup diced cilantro
4cups cooked rice


Mix together Tony's seasoning, fajita seasoning, garlic salt, and jerk seasoning. Reserve 1 Tbsp of the spice mixture.

Take the chicken breast and cut them into cutlets. Cover the cutlets in the seasoning mixture and set aside while chopping ingredients.

Take a hot pan and spray with small amount cooking spray. Place chicken in pan and blacken eat side of the cutlet for 5 minutes each side. Set aside to rest.

Bring 1 cup of water and crab and shrimp boil to boil. Add sausage and boil for 5 minutes on medium heat. Remove sausage and set aside with chicken. Reserve 1/2 cup of liquid only.

In a large soup pot, on medium high heat add canola oil and flour, STIR Continuously. After 2 minutes add the 1 Tbsp of reserve spice mixture, STIR Continuously for 5 minutes. Place on medium heat. Add chopped celery, onion, and green peppers. Stir frequently. Cook for 5 minutes. Add ketchup and diced tomatoes. Add bay leaves, 1/2 cup of crab and shrimp boil liquid, and chicken broth. Stir intermittently.

Chop chicken, then add chicken and sausage to the gumbo. Add tiger sauce, tabasco and chopped pineapple. Keep on low boil stir intermittently for 1-2 hours. Just before serving add file gumbo and let simmer for 5 minutes.

Serve over rice and garnish with chopped onion and cilantro.

Keep the Tabasco sauce close by for a little extra kick!