Jambalaya

Prepare each item, and put them in bowls or ramekins ready to use (mise en place).

Mince the garlic. Chop the celery. Dice the onions and peppers. Measure out the Worcestershire and tabasco. Mix seasonings. Slice the sausage. Cut the chicken into 1 inch pieces and season lightly with salt and pepper. Measure out the broth and wine.

Heat your pan over medium heat with enough oil to coat the bottom.

Cook your sausage until browned, then remove with a slotted spoon to a bowl.

Cook your chicken until it is just cooked on the outside and still raw in the center, then remove with a slotted spoon to your bowl.

Turn the heat down to medium low. Add the celery, onion, and peppers to the pan and cook until nice and soft, and just starting to brown. Add a drizzle of oil if needed.

Add the rice and toast for about 5 minutes, stirring frequently. Turn the heat down further if it looks like it will burn.

Pour in the wine and give everything a stir, scraping the bottom. Pour in the broth, Worcestershire, Tabasco, and tomatoes if using.
Add the garlic and the file and cayenne if using.

Add the chicken and sausage back in. Turn the heat up to medium again and stir frequently.
Once it begins to bubble lightly, put the lid on, turn the heat to low, and set a timer for 15 minutes.

Remove the lid and give everything a good stir. Test it and add anything it needs- salt, spice, broth, wine. Cook and stir until it tastes the way you want it to and the rice is done. Turn off the heat.

Serve with a salad dressed with Louisiana Sensation Dressing.