Best Jambalaya

2 tablespoons peanut oil, divided
1 tablespoon Cajun seasoning
10 ounces andouille sausage, sliced into rounds
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 onion, diced
1 small green bell pepper, diced
2 ribs celery, diced
3 cloves garlic, minced
1 (16 ounce) can crushed Italian tomatoes
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
1 teaspoon file powder
1-1/4 cups uncooked white rice
2-1/2 cups chicken broth

Directions

1. Gather all ingredients.
2. Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season sausage and chicken pieces with Cajun seasoning. Sauté sausage until browned. Remove with slotted spoon, and set aside.
3. Add 1 tablespoon peanut oil, and sauté chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
4. In the same pot, sauté onion, bell pepper, celery, and garlic until tender.
5. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce, and filé powder.
6. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
7. Stir in the rice and chicken broth.
8. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.