Chicken Sausage Jambalaya

This is probably Sky's favorite thing I've made since we've been married. And, in fact, it might be MY favorite thing I've whipped up since we've been married!!

Chicken Sausage Jambalaya
(adapted from Mel's Kitchen Cafe)

4 smoked sausages (the kind you might cook over the camp fire?), cut into 1/4-inch slices
2 chicken breasts (I used leftovers from a crockpot dish)
2 tablespoons flour
2 tablespoons butter
1 large yellow onion, chopped
2 cloves garlic, finely minced (I used garlic powder!)
3 ribs celery, chopped
1 medium bell pepper (red or green), chopped
1 teaspoon dried basil
1/4 teaspoon Creole or Cajun seasoning (I made my own using this recipe)
1 can diced tomatoes (I like using those with chipotle or diced chilies)
1/2 teaspoon sugar
1 1/2 cups low-sodium chicken broth
2 cups hot, steamed rice

In a 4-6 quart pot, cook sausage and poultry over medium heat. Drain the grease (if necessary), scrape the meat onto a plate and set aside. Melt the butter in the same pot. Stir in the flour and cook over medium heat, stirring constantly, for one minute. Add the vegetables, garlic, basil and Cajun seasoning, and the tomatoes and 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). 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 until you achieve your desired consistency.

Serve in bowls with cornbread on the side and you're set for one fine Southern-style meal!