Chicken and Sausage Jambalaya


1 tbsp vegetable oil
2 lb chicken thighs, cut into 2 inch chunks
1 lb smoked sausage cut into 1 inch pieces
1 white onion, chopped
1  green bell pepper, chopped
1 stalk celery, chopped
3 garlic cloves, minced
2 bay leaves
1 tbsp cajun seasoning
1 tsp dried thyme
1 tsp dried oregano
2 cups uncooked converted rice
3 cups chicken broth
2 14.5 oz diced fire roasted tomatoes
Green onions, sliced


Heat oil on medium high and cook the sausage and chicken together until browned on all sides. Remove from the pan and add in the bell pepper, celery, garlic, bay leaves, Cajun seasoning, thyme, and oregano and cook on medium high until pepper and celery are tender.

Add in the rice and heat up until fragrant, then add in the chicken broth, tomatoes, and the cooked sausage and chicken Bring to a boil on high heat, ten reduce heat to medium and cover until rice is tender. Garnish with green onions and serve.

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