This one's for Sully:
2 chicken breasts, boneless & skinless
12 ounces andouille sausage
2 tablespoons olive oil
1 large onion
2 stalks of celery
1 clove of garlic
1 green pepper
1 28 oz. can of diced tomatoes
Hot pepper sauce
file gumbo powder
Cajun spice blend
Roughly chop the onion. Roughly chop the celery. Roughly chop the pepper. Mince the garlic.
Put sausage in freezer for five minutes. Remove and cut into small pieces.
Heat a large, heavy frying pan, starting with high heat.
Add oil, pause, then add sausage, lower the flame slightly, and stir. Brown the sausage.
Remove the sausage, but keep the drippings in the pan.
Wash the chicken thoroughly. Cut into half-inch cubes, then brown in sausage oil.
When chicken is brown, add browned sausage.
Add onion, garlic, pepper, and celery. Stir well.
Saute until the veggies are tender, but just barely tender.
Add tomatoes. Add hot pepper sauce to taste. Add Worcestershire sauce to taste. Add file gumbo powder to taste. Add Cajun spice blend to taste.
Simmer for an hour. Pour over cooked jasmine rice. Eat with crusty bread and a nice rioja.