Chicken Sausage Jambalaya (Print Version)

# Ingredients:

→ Meats

01 - 1 pound smoked sausage (spicy andouille or conecuh), sliced in thick rounds
02 - 1 pound skinless chicken thighs, chopped into bite-sized pieces

→ Base

03 - 1 can (14.5 oz) chicken broth
04 - 10 oz frozen mix of celery, bell pepper, and onion
05 - 1 can (14.5 oz) tomatoes with garlic, basil, and oregano
06 - 2 cups of uncooked long-grain rice
07 - ¼ cup of olive oil

→ Seasonings

08 - 1 tablespoon of dried parsley
09 - ½ teaspoon of black pepper
10 - 1 teaspoon of garlic powder
11 - ½ teaspoon of cajun spice mix
12 - ½ teaspoon of salt
13 - 1 teaspoon of dried basil

# Instructions:

01 - Get your pot hot with some oil. Sprinkle cajun spice on the chopped chicken pieces, cook for about 3-5 minutes till golden, and set aside.
02 - Toss the sausage into the pot and let it brown for around 5 minutes. Add your veggie mix, cover it up, and stir halfway while cooking for 5 minutes.
03 - Bring the chicken back into the pot. Pour in the tomatoes, broth, rice, and seasonings. Once it boils, cover it up, lower the heat, and let it cook gently for 10 minutes. Stir it once during cooking.
04 - Turn the heat way down low. Keep it covered and let it cook untouched for half an hour until the rice is tender. Avoid uncovering or letting it boil.

# Notes:

01 - You can swap frozen veggies for chopped fresh ones.
02 - Bake it in the oven at 350°F for 60 minutes if you'd prefer.
03 - Don't try this with instant rice.

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