Skillet Chicken and Sausage Jambalaya

Serves: 4-6

Ingredients:

-2 Tbs. vegetable oil

-1 Tbs. butter

-3/4 lb. andouille or other smoked sausage,

cut into 1/4-inch-thick slices

-1 large yellow onion, chopped

-1 large green bell pepper, chopped

-1 lb. boneless, skinless chicken breasts/thighs,

cut into 1 1/2-inch pieces

-Salt and black pepper

-1 clove garlic, chopped

-1 tsp. dried thyme

-1 tsp. paprika

-1/2 tsp. cayenne pepper

-1/2 tsp. celery seeds

-2 bay leaves

-3 cups chicken broth

-1 14.5 oz. can diced tomatoes

-1 1/2 cups long-grain white rice

-In a large skillet with a lid, heat the vegetable oil and butter over medium-high heat. Add the sausage and cook until browned on both sides, about 5 minutes. Transfer the sausage to a bowl. Add the onion and bell pepper to the skillet and cook until just beginning to soften, 2-3 minutes.

-Lightly sprinkle the chicken all over with salt and black pepper. Add the chicken and garlic to the skillet. Cook, stirring, until the chicken loses its raw color, about 3 minutes. Add the thyme, paprika, cayenne pepper, celery seeds, and bay leaves and cook for 30 seconds, or until fragrant. Add the broth and tomatoes, bring to a boil, and taste for seasoning. Return the sausage to the pan with any accumulated juices and sprinkle in the rice (make sure you sprinkle the rice evenly over the skillet).

-Cover the pan, reduce the heat to low, and cook until all the liquid has been absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, for 10 minutes. Remove and discard the bay leaves. Serve it up right from the skillet.

(Slightly pre-cooking the rice might be a good idea if it takes too long)