Chicken and Sausage Jambalaya

This chicken recipe, Chicken and Sausage Jambalaya, leans on smoked sausage, chicken and flour. It makes 6 servings and takes about 50 minutes.

• Yield 6 servings
• Ready in 50 minutes
• Prep 15 minutes
• Cook 35 minutes

Ingredients

• 1 pound smoked sausage (cut into 1/4-inch slices)
• 1 pound chicken
• 2 tablespoons flour
• 2 tablespoons butter
• 1 large yellow onion (chopped)
• 2 cloves garlic (finely minced)
• 3 ribs celery (chopped)
• 1 medium bell pepper (red or green, chopped)
• 1 teaspoon dried basil
• 1/4 teaspoon Creole or Cajun seasoning (use a light hand with this if you don’t want it overly spicy)
• 1 (10-ounce) can Rotel tomatoes
• 1/2 teaspoon sugar
• 1 1/2 cups low-sodium chicken broth
• 2 cups hot steamed rice

Instructions

1. In a 4-6 quart pot, cook sausage and poultry over medium heat. Drain the grease (you may only need to do this if you aren’t using a lean sausage), scrape the meat onto a plate and set aside. Melt the butter in the same pot. Stir in the flour and cook over medium heat, stirring constantly, for one minute.
2. Add the vegetables, basil and Creole (or Cajun) seasoning, and the Rotel tomatoes and sugar. Stir well. Simmer the mixture over low or medium-low heat for 15 to 20 minutes, stirring occasionally, until the vegetables are mostly tender (they’ll continue to cook a few minutes longer in the next step).
3. Add the sausage and chicken back to the pot, and cook 10 minutes, stirring occasionally. Add the chicken broth and simmer 5 minutes longer. Stir in the hot, steamed rice until you achieve your desired consistency.

Give it a minute off the heat, then serve it while it is still hot.