from: Heather Larson, Meet Chicago Northwest

Servings: 6


  • 2 large boneless skinless chicken breast
  • 12 ounces kielbasa
  • 2 Tbsp peanut oil
  • 1 medium onion
  • 2 stalks celery, diced
  • 1 Tbsp garlic, minced
  • 1 small green pepper, diced
  • 28 ounces tomatoes, diced
  • 1/2 tsp Tabasco sauce
  • 1 tsp Worcestershire sauce
  • 1 tsp file gumbo powder
  • 1 Tbsp Cajun seasoning


  1. Heat a large heavy sauce pan over high heat
  2. Slice sausage into bite-sized pieces and brown. Remove sausage from pan with slotted spoon and reserve dripping for next step.
  3. Wash chicken thoroughly, cut into 1/2 inch cubes and brown in remaining oil.
  4. Return sausage to pan and add onion, celery, garlic and peppers. Saute until vegetables are cooked through.
  5. Add liquid ingredients, including tomatoes and their juice.  Stir to continue.
  6. Add file gumbo powder and Cajun spice and simmer over low heat for at least an hour.
  7. Season to taste with Tabasco and serve with cooked rice.
  8. Variations: You may add 8-10 ounces of peeled and de-veined shrimp to this recipe to make seafood jambalaya.