Chicken and Sausage Jambalaya

Ingredients

• 1 tbsp vegetable oil
• 12 oz andouille sausage, sliced
• 1 lb boneless chicken thighs, cut into bite-size pieces
• 1 onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 1/2 tbsp Cajun seasoning (use less if it is salty)
• 1 (14.5 oz) can diced tomatoes
• 1 1/2 cups long-grain white rice
• 3 cups chicken broth
• 2 bay leaves
• sliced green onions and hot sauce, to serve

Steps

1. Heat the oil in a Dutch oven over medium-high heat. Brown the sausage, about 5 minutes, and set aside. Brown the chicken in the same pot, about 5 minutes.
2. Add the onion, pepper and celery and cook until soft, 6 minutes. Stir in the garlic and Cajun seasoning for 1 minute.
3. Add the tomatoes, rice, broth, bay leaves and sausage. Bring to a boil.
4. Cover, reduce the heat to low, and cook without stirring until the rice is tender, 20 to 25 minutes.
5. Let it stand covered 5 minutes, fluff, remove the bay leaves, and serve with green onions and hot sauce.

TipAdd 1 lb peeled shrimp on top for the last 5 minutes of cooking if you like.