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2 6-ounce chicken breasts, boneless and skinless
Heat a large, heavy dry pan over high heat. Cast iron is best if you have it.
Slice sausage into bite sized pieces and brown. Remove sausage from pan with slotted spoon.
Wash chicken thoroughly, cut into 1/2" cubes and brown in peanut oil.
Return sausage to pan and add onion, celery, garlic, and peppers. Sauté until vegetables are cooked through.
Add liquid ingredients, including tomatoes and their juice. Stir to combine.
Add Cajun spice and simmer over low heat for at least an hour. (1/4 tsp. each: paprika, garlic powder, onion powder, pinch of chili powder)
Add file powder and season to taste with hot pepper sauce. Serve with cooked rice.
Poster's Notes:
Gumbo file is dried sassafrass and is used to thicken the stew. 1/2 box of frozen okra can be substituted for the file if it is not available.
It is best to add the file to each bowl because if you put it in the stew and reheat it, the stew will get stringy. Recipe can be doubled or tripled.
Posted by Judith Sobel
Nutritional Info Per Serving: N/A
12 ounces smoked kosher sausage (If you can't get kosher sausage, substitute soy sausage links)
2 tablespoons peanut oil
1 medium onion, diced
2 stalks celery, diced
1 small clove garlic, minced
1 small bell pepper, diced
1 (28-ounce) can diced, peeled tomatoes
1/2 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1 teaspoon file gumbo powder
1 tablespoon Cajun spice blend
You may substitute 8 to 10 ounces of kosher "shrimp" and "crab" (aka pollack) to this recipe to make seafood jambalaya. Use the soy sausage option in this case.