Southern Cooking At Its Finest

I've never cooked a Creole/Cajun dish before.  But we all know that Southerners just have to have their Cajun fare whenever they can get it.  And, I hate to admit it, but the Cajun food they serve in the Midwest . . . honey, that AIN'T Cajun!!!  (LOL!!!)

Anyway . . . there was a great recipe for Chicken and Andouille jambalaya in my new Paula Deen's Southern Cooking Bible, so I decided to take a shot (with a couple of alterations from her book).  (SPOILER:  DELISH!!!)

INGREDIENTS:

• 2 tablespoons canola oil
• 1 tablespoon butter
• 3/4 pound Andouille sausage
• 1 yellow onion, chopped
• 2 green bell peppers, chopped
• 1 pound boneless, skinless chicken breast
• Salt
• Black pepper
• 2 garlic cloves, chopped
• 1 teaspoon thyme
• 41 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon celery seeds
• 2 bay leaves
• 3 cups chicken broth
• 14-1/2 ounce can diced tomatoes
• 1-1/2 cups long grain white rice

INSTRUCTIONS:

1. In a large skillet with a lid, heat the canola oil and butter over medium heat.
2. Add the sausage and cook until browned.
3. Transfer the sausage to a bowl.
4. Add the onion and bell pepper to the skillet and cook for 2 to 3 minutes.
5. Lightly sprinkle the chicken with salt and pepper.
6. Add the chicken and garlic to the skillet
7. Cook, stirring, for about 3 minutes.
8. Add the thyme, smoked paprika, cayenne pepper, celery seed, and bay leaves.
9. Cook for about 1 minute.
10. Add the chicken broth and diced tomatoes and bring to a boil.
11. Return the sausage to the pan with the accumulated juices.
12. Sprinkle the rice evenly throughout the skillet.
13. Cover the pan and reduce heat to low.
14. Cook until all liquid has been absorbed and the rice is tender, about 15 minutes,
15. Remove from heat and let stand, covered, for 10 minutes,
16. Remove and discard the bay leaves.
17. Serve.