Chicken Sausage Jambalaya (Print Version)

# Ingredients:

→ Meats

01 - 1 lb smoked sausage like andouille or conecuh, slice into 1-inch rounds
02 - 1 lb chicken thighs, boneless and skinless, chopped into 1-inch pieces

→ Base

03 - 1 can (14.5 oz) chicken broth
04 - 1/4 cup olive oil
05 - 2 cups uncooked long-grain white rice
06 - 10 oz frozen veggie mix (celery, onion, bell pepper)
07 - 1 can (14.5 oz) diced tomatoes flavored with basil, garlic, and oregano

→ Seasonings

08 - 1 tsp garlic powder
09 - 1/2 tsp pepper
10 - 1 tbsp dried parsley
11 - 1/2 tsp salt
12 - 1 tsp dried basil
13 - 1/2 tsp cajun seasoning mix

# Instructions:

01 - Warm up your oil in a big 5-qt pot. Toss cajun spice on the chicken, cook it for 3-5 minutes till browned, then set it aside for later.
02 - Cook the sausage in the same pot for 5 minutes to brown. Add the veggie blend, cover it up, and let it cook for another 5 minutes while stirring once halfway.
03 - Add the chicken back into the pot along with rice, tomatoes, broth, and seasoning. Turn the heat up to bring everything to a boil, cover it up, and let it cook on low for 10 minutes, stirring once.
04 - Lower the heat and let everything slowly cook for 30 minutes with the lid on. Don’t peek or let it bubble up.

# Notes:

01 - Swap frozen veggies for fresh ones if you prefer
02 - You can bake this in a 350°F oven for 1 hour
03 - Instant rice doesn’t work here

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