Easy One Pan Jambalaya

tastesbetterfromscratch.com

Judy Donnelly

1 Tablespoon oil (vegetable or canola oil)

1 pound andouille sausage* , cut into ¼ inch thick slices

1 ½ pounds boneless skinless chicken breasts , cut into bite-size pieces

2 Tablespoons all-purpose flour

2 Tablespoons butter

1 yellow or white onion , chopped

4 green onions , chopped

4 cloves garlic , finely minced

3 ribs celery , chopped

1 green bell pepper chopped

1 ½ teaspoon dried basil

1 ½ teaspoon Cajun seasoning

1 teaspoon kosher salt

½ teaspoon fresh ground black pepper

¼ teaspoon cayenne pepper optional, add more for spice, if desired.

14.5 ounce can diced tomatoes

2 ½ cups low-sodium chicken broth

1 ¼ cup long-grain white rice

Directions at tastesbetterfromscratch.com

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