1-First, heat ¼ cup olive oil in a heavy 5-quart pan over medium-high heat. Season 1 pound of boneless skinless chicken thighs with ½ teaspoon Cajun seasoning, then brown them for 3-5 minutes without cooking them all the way through. Once done, remove the chicken and set it aside. This step locks in the juices and adds depth to the final dish.

2-Next, in the same pot, brown 1 pound of sliced smoked spicy sausage for about 5 minutes. Add the 10 oz bag of frozen chopped onion, bell pepper, and celery blend, scraping the bottom of the pan to mix in those tasty browned bits. Cover and simmer for 5 minutes, stirring halfway to ensure even cooking. This “holy trinity” base is what gives Cajun Chicken Sausage Jambalaya its authentic flavor.

3-Then, return the chicken to the pot and add 1 can (14.5 oz) diced tomatoes, 1 can (14.5 oz) chicken broth, 1 tablespoon dried parsley, 1 teaspoon dried basil, 1 teaspoon garlic powder, an additional ½ teaspoon Cajun seasoning, ½ teaspoon pepper, and ½ teaspoon salt. Mix everything well, taste and adjust the salt as needed, then stir in 2 cups of uncooked extra long grain rice. Bring the mixture to a boil for full flavor infusion.

4-After that, cover the pot, reduce the heat to a gentle simmer, and cook for 10 minutes. Give it a gentle stir to bring the rice to the top, making sure it doesn’t stick. Finally, cover again and cook on very low heat for 30 minutes until the rice is tender don’t lift the lid during this time to keep the steam in. For variety, try the alternative method: after the first two steps, combine everything in a heavy roasting pan, cover with foil, and bake at 350°F for 1 hour. This makes Cajun Chicken Sausage Jambalaya adaptable for your kitchen setup. Check out strawberry shortcake for a sweet complement to this savory meal.