Louisiana Creole Gumbo cooks up a hearty jambalaya

Jambalaya 2 tbsp oil 2 lbs diced boneless chicken breast or thighs, whichever you prefer 1 lb diced sausage of choice 1 14 oz can diced tomatoes with juice 1 bell pepper, diced 1 onion, diced 2 celery ribs, diced 2 tbsp minced garlic 3-4 cups of chicken broth 3 tbsp Cajun seasoning 3 cups uncooked rice 1. In a large, heavy bottom pan, heat oil over medium heat. 2. Add sausage to oil, cooking until just beginning to brown, about 4 mins. 3. While sausage is browning, add 1 tbsp Cajun seasoning to chicken, mixing thoroughly. 4. Remove sausage from pan, scrape up browned bits at the bottom and add onions, peppers, and celery. Cook until slightly fragrant. 5. Add chicken, cooking on both sides until just browned, about 5 mins. 6. Add garlic, cooking about 1 minute, just until fragrant. 7.Add dry rice and stir thoroughly to incorporate. Add remaining seasonings and stir constantly, about 1 min. This step ensures flavor is distributed throughout the dish. 8. Add diced tomatoes, cooked sausage, and enough broth to cover rice. 9. Turn heat to medium-low and allow jambalaya to simmer until liquid is absorbed, adding more broth as necessary. Jambalaya is done when rice is perfectly fluffy.