Sausage and Chicken Cajun Jambalaya

Ingredients

• 12 oz Andouille link sausage
• 1 lb Chicken
• 1 tsp Basil, dried
• 1 cup Celery
• 2 cloves Garlic
• 1 cup Green bell pepper
• 1 Parsley, Fresh
• 2 cups Sweet onion
• 1 tsp Thyme, dried
• 1 15 oz. can Tomatoes, with juice
• 1 6 oz. can Tomato paste
• 1 tbsp Soy Sauce
• 2 1/2 cups White rice, long grain
• 1/4 tsp Cayenne pepper
• 3/4 tsp Pepper
• 1 1/2 tsp Salt
• 2 tbsp Olive oil
• 4 1/2 cups Chicken broth

Steps

1. In a large pot, or Dutch oven, add 1 tablespoon oil and sausage. Cook for 2 minutes.
2. Add chicken and continue cooking over medium heat for 8-10 minutes, or until it is cooked through.
3. Remove meat from the pot and set aside.
4. Drizzle another tablespoon of olive oil into the Dutch oven and then add onion, celery, and bell pepper. Cook for 6-8 minutes, or until vegetables are almost tender. Add garlic and saute for an additional 2 minutes.
5. Place chicken and sausage back into the pot.
6. In a small bowl combine salt, pepper, thyme, basil, and cayenne pepper. Toss to combine.
7. Add seasoning mix, cayenne pepper, salt, pepper, soy sauce, tomato paste, and diced tomatoes to the meat and veggies. Stir to combine.
8. Next, place rice and 4 1/2 cup broth in the pot. Stir to completely combine.
9. Bring contents to a boil and then reduce heat to low. Cover the pot with a lid and let simmer for 30-40 minutes.
10. Check on the jambalaya at 25 minutes and see if it needs additional liquid. If you have a pot that burns, this would be a good time to give the bottom of your pot a stir to loosen up any potentially dried rice.