Chicken Jambalaya

2 pounds boneless chicken breast or a combination of boneless breasts and thighs
5 tbsp olive oil; divided use
1 pound smoked spicy sausage
2 onions, chopped
2 stalks celery, chopped
1 carrot, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 tbsp all-purpose flour
1 can 28 oz plum tomatoes, drained and chopped
1 tsp fried thyme
1/2 to 1 tsp cayenne pepper to taste
1/2 to 1 tbsp salt to taste
1 to 3 tsp freshly ground black pepper to taste
5 cups low sodium chicken broth
2 cups long grain white rice
1/4 cup chopped flat leaf parsley

1. Cut chicken into 3/4 inch cubes. In a 6 quart Dutch oven over medium high heat, heat 2 tbsp oil and saute chicken until light brown (about 10 minutes); remove and set aside.

2. Cut sausage into large 2 1/2 inch pieces. In Dutch oven on medium heat saute sausage until lightly browned (about 10 minutes). Remove with slotted spoon and drain onto paper towels.

3. In remaining oil over medium heat, saute onions, celery, carrot, bell pepper, and garlic until golden brown (10 - 12 minutes). Stir in flour and cook until light brown (about 10 minutes). Stir in tomatoes. Season with thyme, add cayenne, salt and pepper to taste.

4. Add chicken broth; bring to a boil over medium high heat and add rice and chicken. Reduce heat to a simmer and cook covered until liquid is absorbed and rice is tender (about 20 minutes). Stir in reserved sausage and cook 15 minutes more; taste, adjust seasonings if necessary. Garnish with parsley. Serve hot.

Yield: 8 servings

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