One-Pot Chicken and Sausage Jambalaya

Ingredients

US measurements with metric in parentheses.

• 1 lb (450 g) boneless chicken thighs, cubed
• 8 oz (225 g) smoked andouille or smoked sausage, sliced
• 1 tbsp (15 ml) vegetable oil
• 1 onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 tsp (5 g) Cajun seasoning
• 1 can (14.5 oz / 410 g) diced tomatoes
• 2 cups (400 g) long-grain white rice
• 3 cups (710 ml) chicken broth
• 3 green onions, sliced

Instructions

1. Heat the oil in a large Dutch oven over medium-high heat. Brown the sausage 4 minutes, then the chicken 5 minutes. Remove both.
2. Cook the onion, pepper and celery in the drippings 5 minutes. Add garlic and Cajun seasoning for 1 minute.
3. Stir in tomatoes, rice and broth. Return meat to the pot and bring to a boil.
4. Reduce heat to low, cover tightly and cook 20 to 25 minutes without lifting the lid.
5. Remove from heat and rest, covered, 10 minutes. Check that the chicken reads 165°F (74°C).
6. Fluff with a fork and top with green onions.