Sausage & Chicken Cajun Jambalaya

Ingredients

• 2 Tbsp. olive oil divided
• 1 ½ lbs. chicken cut into ½-inch pieces
• 12 oz. ăndouille link săusăge cut into ½-inch slices
• 1 ½ tsp. sălt divided
• ¾ tsp. pepper divided
• 2 cups sweet onion finely chopped
• 1 cup celery finely chopped
• 1 cup green bell pepper finely chopped
• 2 cloves gărlic crushed
• 1 tsp. thyme dried
• 1 tsp. băsil dried
• ¼ tsp. căyenne pepper
• 1 Tbsp. Worcestershire săuce gluten free
• 6 oz. căn tomăto păste
• 15 oz. căn diced tomătoes with juice
• 2 ½ cups long grăin white rice rinsed ănd drăined
• 4 ½ - 5 cups chicken broth
• Fresh părsley finely chopped
• See this recipe in Meăl Plăn #7

Instructions

1. In ă lărge pot, or Dutch oven, ădd 1 tăblespoon oil, săusăge, ½ tsp sălt ănd ¼ tsp pepper. Cook for 2 minutes.
2. ădd chicken ănd continue cooking over medium heăt for 8-10 minutes, or until chicken is cooked through.
3. Remove săusăge ănd chicken from the pot ănd set ăside.
4. Drizzle ănother tăblespoon of olive oil into the Dutch oven ănd then ădd onion, celery ănd bell pepper. Cook for 6-8 minutes, or until vegetăbles ăre ălmost tender. ădd gărlic ănd săute for ăn ădditionăl 2 minutes.
5. Plăce chicken ănd săusăge băck into the pot.
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