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ADDRESS 53 Jones Circle Nashville Tennessee 37138
CONTACT livenletdine@gmail.com f: 303-961-4619
Copyright 2002 Live n Let Dine All Rights Reserved
Jambalaya (Chicken and Andouille)

INGREDIENTS

2 Tblsp. Canola Oil 10 ounces andouille sausage, sliced into half moons 4 Boneless Skinless Chicken Thighs cut into bite sized strips 1 tablespoon Homemade Cajun seasoning 1 Medium Yellow onion, diced 1 ¼ cups Mixed Red, Yellow and Green Bell Peppers (diced) 2 stalks celery hearts, diced 3 cloves garlic, minced fine 1 (16 ounce) can Diced tomatoes with Basil, Garlic and Oregano 1/2 teaspoon red pepper flakes 1/2 teaspoon ground black pepper 1 teaspoon salt 1 tsp Franks Red Hot (or similar) 2 teaspoons Worcestershire sauce 1 teaspoon Gumbo file Spice Blend (or File Powder) 1 1/4 cups uncooked white rice 2 1/2 cups chicken broth Chopped Flat Leaf Parsley and Green Onions (for garnish), optional
Jambalaya Our Families Heirloom Recipe ! 
Place the chicken pieces in a small bowl. Season the chicken pieces with Cajun seasoning, set aside. Heat 1 tablespoon of canola oil in a large deep nonstick skillet or Dutch oven over medium heat. Sauté sausage until browned. Remove with slotted spoon, and set aside. Add the chicken pieces and sauté until lightly browned on all sides. Remove with a slotted spoon to the bowl holding the sausage, and set aside. In the same pan, sauté onion, bell pepper, celery until tender. Add the garlic and cook for an additional 90 seconds. Stir in diced tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file seasoning. Stir in chicken and sausage. Cook for 5 minutes, stirring occasionally. Stir in the rice and chicken broth. Bring to a boil, reduce heat, cover and simmer for 20 minutes, or until liquid is absorbed.
Jambalaya Our Families Heirloom Recipe ! 
 

INGREDIENTS

2 Tblsp. Canola Oil 10 ounces andouille sausage, sliced into half moons 4 Boneless Skinless Chicken Thighs cut into bite sized strips 1 tablespoon Homemade Cajun seasoning 1 Medium Yellow onion, diced 1 ¼ cups Mixed Red, Yellow and Green Bell Peppers (diced) 2 stalks celery hearts, diced 3 cloves garlic, minced fine 1 (16 ounce) can Diced tomatoes with Basil, Garlic and Oregano 1/2 teaspoon red pepper flakes 1/2 teaspoon ground black pepper 1 teaspoon salt 1 tsp Franks Red Hot (or similar) 2 teaspoons Worcestershire sauce 1 teaspoon Gumbo file Spice Blend (or File Powder) 1 1/4 cups uncooked white rice 2 1/2 cups chicken broth Chopped Flat Leaf Parsley and Green Onions (for garnish), optional
NAVIGATION
SOCIAL
ADDRESS 53 Jones Circle Nashville Tennessee 37138
CONTACT  livenletdine@gmail.com f:
Copyright 2002 Blacks Culinary
Place the chicken pieces in a small bowl. Season the chicken pieces with Cajun seasoning, set aside. Heat 1 tablespoon of canola oil in a large deep nonstick skillet or Dutch oven over medium heat. Sauté sausage until browned. Remove with slotted spoon, and set aside. Add the chicken pieces and sauté until lightly browned on all sides. Remove with a slotted spoon to the bowl holding the sausage, and set aside. In the same pan, sauté onion, bell pepper, celery until tender. Add the garlic and cook for an additional 90 seconds. Stir in diced tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file seasoning. Stir in chicken and sausage. Cook for 5 minutes, stirring occasionally. Stir in the rice and chicken broth. Bring to a boil, reduce heat, cover and simmer for 20 minutes, or until liquid is absorbed.
Live and Let Dine
Live n Let Dine