SAUSAGE and Chicken Cajun Jambalaya has the majority of the kinds of a legitimate jambalaya formula. This SAUSAGE jambalaya meets up effectively in one pot, is without gluten and sans dairy for a straightforward and more advantageous Cajun supper formula.

Cajun blood runs deep within my veins.

My feet start tapping when a song I know comes on,

the dance floor always calls my name,

summertime means I turn a nice golden brown,

and I am a HUGE fan of sea critters, jambalaya, and crawfish etouffee.

I grew up in a small town called Orange, Texas — just enough miles within the border of Texas and Lousiana to truly call myself a Texan.

My mom was born and raised about 25 miles outside of New Orleans, Louisiana.

My Nanny and Papa, aunt, uncle and cousins still live in the same little town where she grew up.

Consistently we visit for Christmas. What's more, every Christmas we "Texas-society" get the opportunity to encounter legitimate Cajun cooking.

My Nanny will arrange in providing food from this amazing Cajun eatery down the road and we will all pig out on etouffee and frankfurter and chicken Cajun jambalaya. It's really extraordinary!!

Since my better half and I live in the core of Texas, discovering genuine Cajun sustenance is somewhat troublesome.

With Mardi Gras and Fat Tuesday coming up, I begin to desire comfort sustenances like this wiener and chicken Cajun jambalaya.

Ingredients

2 Tbsp oil divided
1.5 lbs chicken cut into ½-inch pieces
12 oz andouille sausage cut into ½-inch slices
1 ½ tsp salt divided
¾ tsp pepper divided
2 c onion finely chopped
1 c celery finely chopped
1 c bell pepper finely chopped
2 cloves garlic
1 tsp thyme dried
1 tsp basil dried
¼ tsp cayenne pepper
1 Tbsp Worcestershire sauce
1 6-oz can tomato paste
1 14.5-oz can diced tomatoes with juice
2 ½ c long grain white rice rinsed and drained
4 ½ - 5 c chicken broth
Fresh parsley finely chopped

Instructions

In a large pot, or Dutch oven, add 1 tablespoon oil, sausage, ½ tsp salt and ¼ tsp pepper. Cook for 2 minutes.
Add chicken and continue cooking over medium heat for 8-10 minutes, or until chicken is cooked through.
Remove sausage and chicken from the pot and set aside.
Drizzle another tablespoon of olive oil into the pot and then add onion, celery and bell pepper. Cook for 6-8 minutes, or until vegetables are almost tender. Add garlic and saute for an additional 2 minutes.
Place chicken and sausage back into the pot.
In a small bowl combine remaining 1 teaspoon salt, ½ tsp pepper, thyme, basil and cayenne pepper. Toss to combine.
Add seasoning mix, Worcestershire, tomato paste, and diced tomatoes to the meat and veggies. Stir to combine.
Next, place rice and 4 ½ cup broth in the pot. Stir to completely combine. Over medium heat, wait for the ingredients to come to a boil. Reduce heat to low, cover with a lid, and let jambalaya simmer for 25-35 minutes.
Check on the jambalaya at 25 minutes and see if it needs additional liquid. If you have a pot that burns, this would be a good time to give the bottom of your pot a stir to loosen up any potentially dried rice.
Once rice is completely cooked, serve immediately with fresh parsley and enjoy!