Jambalaya *So good!*

Jambalaya

• 2 Tbl olive oil, or 2 Tbl coconut oil.
  
• 1 Tlb Cajun powder (can't find?  Here are the ingredients)
  
• 2 pound boneless chicken breasts cut into bite-size pieces.
• 3/4 lb andouille sausage, cut into ¼ inch thick slices (one package).
• 1 cup onion, chopped
• 3 stalks celery, diced
• 1 large bell pepper, chopped
• 2 cloves of garlic, minced crushed.
• 1 14.5 oz can crushed or diced tomatoes, un-drained
• 1/2 tsp red pepper flakes
• 1/2 tsp ground black pepper
• 1 teaspoon celery salt
• 2 tsp Worcestershire sauce
• 1 tsp filé powder
• 2 cups chicken stock 
• Salt and Pepper to taste

Directions:

1. Heat l Tbl of oil in a large heavy pot over medium heat.
2. Keeping the sausage and chicken separate from another, toss both with Cajun seasoning* to coat. sauté the sausage until brown, remove with a slotted spoon - set aside.
3. Add 1 Tbl of oil, and sauté chicken until brown on all sides, remove with a slotted spoon - set aside.
4. In same pot, sauté onion, bell pepper, celery and garlic until tender.
5. Stir in tomatoes , season with red pepper, black pepper, celery salt, Worcestershire sauce and filé powder. Stir in chicken and sausage.
6. Cook for 10 minutes, stirring occasionally
7. Stir in chicken broth. Bring to a boil, reduced heat, and simmer for 25 to 30 minutes, or until liquid is slightly reduced.
8. Serve with cauliflower rice

 Enjoy!