2 numbers of Store-bought chicken Sausage, cut Into 1/4-Inch slices
1 cup of Chicken Breasts, cut into bite-sized pieces
2 tablespoons butter
1 tablespoon flour
1 whole onion, diced
2 cloves garlic, minced
2 stalks celery/spring onion greens, diced
1 whole bell pepper, diced
1 teaspoon dried basil
¼ teaspoons Cajun Seasoning
2 green chilies
½ teaspoon sugar
½ cup chicken broth or water
2 cups steamed rice
Begin the preparation of Chicken and Sausage Jambalaya by cooking the rice. The rice should be cooked till 3/4th done.
In a pot, add sliced sausage and chicken pieces. Cook over medium heat for a few minutes or until the chicken releases its juices. Remove onto a plate and set aside.
In the same pot, melt butter over medium heat. Stir in the flour constantly, for about a minute. It’s time to add the vegetables, basil, the Creole (or Cajun) seasoning, and sugar. Stir well. If you like tomatoes, you can add now, one tomato which is finely chopped. 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.