Chicken and Sausage Jambalaya

Just a tip: start cooking the rice while you prepare the rest of the jambalaya so it is ready to add in during the last step.

In a 4-6 quart pot, cook sausage and poultry over medium heat until cooked through and juices of the chicken run clear. Drain the grease (you may only need to do this if you aren’t using a lean sausage), scrape the meat onto a plate and set aside.

Melt the butter in the same pot over medium heat. Stir in the flour and cook over medium heat, stirring constantly, for one minute. Add the vegetables, basil, the Creole (or Cajun) seasoning, the Rotel tomatoes and the sugar. Stir well. Simmer the mixture over low or medium-low heat for 15 to 20 minutes, stirring occasionally, until the vegetables are mostly tender (they’ll continue to cook a few minutes longer in the next step). At this point, add the sausage and chicken back to the pot, and cook 10 minutes, stirring occasionally. Add the chicken broth and simmer 5 minutes longer. Stir in the hot, steamed rice and simmer until you achieve your desired consistency.