Chicken and Sausage Jambalaya

In looking for my recipe this time I wanted something different then we have seen before. I don't recall doing any cajun cooking so thought I would go with this one. It is a bit more work then other recipes but I find it to be worth it!

1/8 c. oil
1/2 lb. raw chicken ( I use skinless breasts and thighs)
3/4 lb. andouille sausage (or if in a pinch kielbasa), cut into rounds
1/2 c butter
1/2 c. flour
2 c. chopped onions
1 c. chopped celery
1 c. chopped green pepper
2 tsp. chopped garlic
2 c. long grain white rice
2 1/2 c. chicken stock
1 tsp salt
3 1/2 tsp cajun seasoning or to taste ( I love to make the one from Emeril but guess any the store bottles would be fine, or you can use 1 1/2 tsp cayenne pepper, 1 tsp black pepper, and 1 tsp white pepper)
1 c. chopped green onions

Brown chicken in oil over med-high heat in large stock pot

Add sausage and saute with chicken until chicken is cooked through. Remove both from pot.

Saute onions, celery, peppers, and garlic to tenderness you prefer and then remove from pot ( ok to add to meats)

Roux- melt butter in pot with heat at med low. once just melted add flour and stir CONSTANTLY until the flour is completely absorbed by the butter and begins to lightly brown 3-5 minutes is common for me.

Add liquid to roux slowly ( about 1/2 cup at a time) still stirring constantly to keep lumps out of your mixture don't add more until completely absorbed. Once all liquid has been added add your seasoning and the meat and veggies.

Bring everything to a boil. Add rice and return to a boil. Cover and let cook 30 minutes stopping every 10 minutes to give it all a good quick stir moving rice from bottom to top.

Once rice is tender add green onions and serve.

I hope you enjoy!