Skillet Chicken and Sausage Jambalaya

Not the prettiest dish, but yum! My one critique is that my rice didn't seem to cook as quick, and I added a tad bit more chicken broth to help the process.

Recipe:

2 tablespoons vegetable oil

1 tablespoon butter

3/4 pound andouille sausage, cut into 1/4 in slices

1 large yellow onion, chopped

1 large green bell pepper, chopped

1 pound boneless, skinless chicken thighs, chopped

Salt and black pepper

1 clove garlic, chopped

1 teaspoon dried thyme

1 teaspoon paprika

1/2 teaspoon cayenne pepper

1/2 teaspoon celery seeds

2 bay leaves

3 cups chicken broth

1 can (14.5 oz) diced tomatoes

1 1/2 cups long grain white rice

In a large skillet with lid, heat the oil and butter over medium-high heat. Add the sausage and cook until browned on both sides. Set aside in a bowl. Add the onion and pepper to skillet and cook until softens a bit.

Lightly sprinkle the chicken all over with salt and pepper. Add the chicken and garlic to the skillet. Cook until it loses raw color. Add the thyme, paprika, cayenne pepper, celery seeds, and bay leaves. Cook for a minute and then 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, EVENLY!

Cover the pan, reduce heat to low, and cook until all the liquid has been absorbed and rice is tender, at least 15 minutes. Remove and discard bay leaves. Serve!

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