Categories: Main Dish, Pork, Stew
Ingredients
- 1 lb andouille sausages or 1 lb Cajun-style sausage
- 4 boneless skinless chicken breast halves
- 2 tablespoons peanut oil
- 1 cup chopped cooked ham
- 2 teaspoons cajun seasoning (I use Tony Chachere's)
- 1 large onion , chopped
- 1 medium green bell pepper , chopped
- 1/2 cup chopped celery
- 3 garlic cloves , minced
- 1 (14 1/2 ounce) can cajun-style stewed tomatoes , undrained
- 1/2 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1/2-1 teaspoon hot sauce (I use Tabasco, add to taste)
- 3 cups hot cooked rice
- 1 cup finely chopped green onion
Directions
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Cut sausage into 1/2-inch pieces; cut chicken into 1/2-inch pieces.
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Cook sausage in oil in a large Dutch oven over medium-high heat 3 minutes or until browned.
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Add chicken, and cook, stirring constantly, 3 minutes or until browned.
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Stir in ham, and cook until thoroughly heated.
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Remove meat mixture, reserving 1 tablespoon drippings in Dutch oven.
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Return meat mixture to Dutch oven; stir in Cajun seasoning and next 5 ingredients.
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Cook 5 minutes, stirring constantly.
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Stir in chicken broth and remaining ingredients; cook, stirring constantly, 2 minutes or until thoroughly heated.