Classic Cajun Jambalaya (Print Version)

# Ingredients:

→ Proteins

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

→ Base Ingredients

03 - ¼ cup olive oil
04 - 10 oz frozen chopped onion, bell pepper, and celery blend
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 olive oil in 5-quart pan over medium-high. Season chicken with cajun seasoning and brown for 3-5 minutes. Remove from pot.
02 - Brown sausage for 5 minutes. Add vegetable blend, cook covered for 5 minutes, stirring once.
03 - Return chicken to pot. Add tomatoes, broth, seasonings, and rice. Mix well and bring to boil.
04 - Cover, reduce heat to low. Simmer 10 minutes, stir once, then cook 30 more minutes until rice is done. Don't lift lid during final cooking.

# Notes:

01 - Can be baked at 350°F for 1 hour instead of stovetop
02 - Fresh vegetables can be substituted for frozen
03 - Keeps in refrigerator up to 3 days

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