Ingredients Jump to Instructions ↓

  1. 1 teaspoon Paprika

  2. 1 teaspoon Onion powder

  3. 1 teaspoon Garlic powder

  4. 1 teaspoon Dry mustard

  5. 1/2 teaspoon Black pepper

  6. 1/2 teaspoon White pepper

  7. 1/2 teaspoon Cinnamon

  8. 1 teaspoon Ground ancho pepper

  9. 1 pounds Chicken breast, diced

  10. 8 ounces Polish turkey kielbasa,diced

  11. 1 cup Chopped red pepper

  12. 1 cup Chopped celery

  13. 1 cup Chopped onion

  14. 8 cups Chicken stock

  15. 1/2 cup Oil (for roux)

  16. 1/2 cup Flour (for roux)

  17. 2 cups Long-grain rice

  18. 8 ounces Fresh sliced mushrooms

  19. 2 tablespoons Oil (for saute veggies)

Instructions Jump to Ingredients ↑

  1. SEASONING MIX Mix all seasonings, set aside. Preheat oven to 400 degrees. Coat chicken with one tablespoon of seasoning mix. Put in baking pan and bake for 15 min. Set aside. Slice and parboil the sausage to rid it of excess salt. Drain water, set sausage aside. In a 5 qt. pot, add onions, red peppers,2 cups chicken stock, mushrooms, celery, and the remaining spice mix with 2 tablespoons of oil. Saute till limp. While veggies are sauteing, make the roux. Mix flour with equal amount of oil in a PYREX! container. Mix and put in microwave oven for 4 min on high. After that, remove and stir and put back for 1 min intervals stirring each time, till the roux is dark enough. Be very careful. This shit gets upwards of 500 degrees! Roux should be about the color of light chocolate. When veggies are limp, add the rest of the chicken stock, chicken and sausage. Bring to a simmer. Add roux. Simmer for 30 min. While this is happening, start the rice. Serve in a bowl, over rice. Add file powder to taste on an individual basis.


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