Chicken and Sausage Jambalaya

1 pound andouille sausage, cut into bitesize pieces

2 tablespoons oil

4 chicken breasts, diced

salt and pepper

1 onion, diced

1 green bell pepper

2 celery stalks

1 garlic clove

1 tablespoon cajun seasoning

2 cups of white, long grain rice

1 can diced tomatoes (14.5 oz)

3 cups broth

1/2 bunch parsley, chopped


In a large pot saute the andouille sausage until it begins to render its fat and brown. Add the chicken, seasoning with salt and pepper and continue to cook until the chicken begins to brown. Add the onions, green bell pepper, celery, garlic and cajun seasoning. Saute until the onions are translucent. Add the rice and stir to coat the grains with oil. Add the tomatoes and broth and bring to a boil. Reduce to a simmer, cover and continue to cook for about 20 minutes. Add more broth if the rice is not quite cooked. Once the rice has cooked, remove from heat and add the parsley.



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