The Best Cajun Chicken Jambalaya (Print Version)

# Ingredients:

→ Meats

01 - 1 pound boneless skinless chicken thighs, cut into 1-inch chunks
02 - 1 pound spicy smoked sausage (andouille or conecuh), cut into 1-inch discs

→ Base

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

→ Seasonings

08 - 1 tablespoon dried parsley
09 - 1 teaspoon dried basil
10 - 1 teaspoon garlic powder
11 - ½ teaspoon cajun seasoning
12 - ½ teaspoon pepper
13 - ½ teaspoon salt

# Instructions:

01 - Heat oil in heavy 5-qt pot. Season chicken with cajun seasoning and brown 3-5 minutes. Remove from pot.
02 - Brown sausage 5 minutes. Add vegetables, cook covered 5 minutes, stirring once.
03 - Return chicken to pot. Add tomatoes, broth, seasonings and rice. Bring to boil, cover and simmer 10 minutes. Stir once.
04 - Lower heat to very low, cover and cook 30 minutes until rice is done. Do not lift lid or boil.

# Notes:

01 - Can use fresh vegetables instead of frozen
02 - Can be baked in oven at 350°F for 1 hour
03 - Do not use instant rice

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