Ingredients

The following ingredients have 4 Servings
  • 1 Tablespoon oil ((vegetable or canola oil))
  • 1 pound andouille sausage (, cut into thin slices*)
  • 1/2 pound boneless skinless chicken breasts (, cut into bite-size pieces)
  • 2 Tablespoons all-purpose flour
  • 2 Tablespoons butter
  • 1 small onion (, chopped)
  • 3-4 green onions (, chopped)
  • 2 cloves garlic (, finely minced)
  • 3 ribs celery (, chopped)
  • 1 medium bell pepper ((green or red), chopped*)
  • 1 teaspoon dried basil
  • 1 teaspoon cajun seasoning
  • 14.5 ounce can diced tomatoes
  • 1/2 teaspoon granulated sugar
  • 2 cups low-sodium chicken broth
  • 1 cup long grain white rice

Instruction

  • In a large skillet with a fitted lid, add the oil over medium high heat. Add the kielbasa and chicken and brown well, flipping once or twice to brown on all sides. 
  • Remove to a plate. (The chicken doesn't need to be cooked all the way through).
  • Add butter and flour to the pan and stir well, scraping up any leftover browned bits from the pan. 
  • Add onion, garlic, celery, and bell peppers and saute for a few minutes. 
  • Add basil, cajun seasoning, diced tomatoes and sugar and stir well to combine. Simmer for 1-2 minutes. 
  • Add chicken broth, rice, and reserved meat. Bring mixture to a boil. Reduce heat, cover pan with fitted lid and cook for about 20-25 minutes or until water is absorbed and rice is tender. 
  • Remove from heat, stir gently just to toss, and then allow to cool for 5 minutes before serving.