Sausage and Chicken Jambalaya | UNL Food | Nebraska

Ingredients

• 1 Tablespoon vegetable oil
• 1 cup onion, scrubbed with clean vegetable brush under running water, diced
• 1 cup celery, scrubbed with clean vegetable brush under running water, diced
• 2 bell peppers, scrubbed with clean vegetable brush under running water, seeded and diced
• 3 garlic cloves, minced
• 2 links Andouille sausage (½ pound), cut into 1/4-inch slices
• 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
• 1 (15 ounce) can diced or crushed tomatoes, no salt added
• 1 ½ cups uncooked brown rice
• 2 Tablespoons Cajun seasoning
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 ¼ cups reduced sodium chicken broth
• Salt and pepper to taste