Chicken and Sausage Jambalaya

I looove to try new recipes. I freeze everything I can and I love to help people fill their freezer, whether it is by me personally, or to help educate those who want to learn.

1 pound smoked sausage, cut into ¼-inch slices

1 pound chicken (about 2 average-sized boneless skinless chicken breasts or the equivalent of another kind of cut, like thighs), cut into bite-size pieces

2 tablespoons flour

2 tablespoons butter

1 large yellow onion, chopped

2 cloves garlic, finely minced

3 ribs celery, chopped

1 medium bell pepper (red or green), chopped

1 teaspoon dried basil

¼ teaspoon Creole or Cajun seasoning (use a light hand with this if you don’t want it overly spicy)

1 can (10-ounces) Rotel tomatoes

½ teaspoon sugar

1 ½ cups low-sodium chicken broth

2 cups hot, steamed rice

Directions at melskitchencafe.com

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