Legendary Chicken and Sausage Jambalaya

(makes 4 entree portions)
1 (6-8 oz.) boneless, skinless chicken breast
1/2 pound smoked andouille or kielbasa sausage
1 small onion, diced
1 stalk celery, diced
1 small clove garlic, minced
1 small bell pepper, diced
1 (28-ounce) can diced, peeled tomatoes
1/2 teaspoon Tabasco sauce
1/2 teaspoon Worcestershire sauce
1/2 teaspoon gumbo file powder
1 teaspoon Cajun spice
blend salt and pepper to taste

Slice sausage into bite-sized pieces and brown in large preheated sauce
pan (a cast-iron Dutch oven is ideal) over medium-high heat. Remove sausage
from pan with slotted spoon and reserve grease for next step.
Wash chicken thoroughly and cut into 1/2-inch cubes. Saute over
medium-high heat (add a little peanut oil if there is not enough grease to
saute a total of about 2 tablespoons oil) until cooked through.
Return sausage to pan and add onion, celery, red pepper and garlic.
Saute until vegetables are cooked through.

Add Tabasco, Worcestershire and tomatoes and stir to combine.
Add file powder and Cajun spice. Simmer over low heat for about two
hours. Adjust flavor, to taste, with salt, pepper and Tabasco.*