Hoosier Jambalaya

Ingredients: 2 tablespoons olive oil 14 ounces smoked sausage (sliced, I like to use Zatarain’s Cajun Smoked Sausage) 1 pound chicken breast (cubed) 2 tablespoons cajun seasoning (divided) 1 cup red onion (diced) 1 cup green bell pepper (diced) 1 jalapeno (diced with seeds removed)\ ½ cup celery (diced) 1 tablespoon minced garlic 1 teaspoon thyme 1 teaspoon oregano 1 teaspoon dried parsley 1 cup long grain rice (uncooked) 15 ounces crushed tomatoes 2 cups low sodium chicken broth 1 cup diced okra (optional) Green Onions for garnishing Instructions: Preheat a large cast iron dutch oven over medium heat for approximately 5 minutes, then add the olive oil. Add the cubed chicken breast and sliced smoked sausage to the hot dutch oven. Season the meat with 1 tablespoon of the cajun seasoning. Cook the meat until the sausage is browned, and there is no more pink on the chicken breast. Use a slotted spoon to remove the meat to a bowl, then set aside. Add the onion, bell pepper, jalapeno, and celery to the dutch oven. Cook for approximately 5 minutes, or until the veggies are soft. Add the minced garlic to the softened veggies, then cook for another minute. Add the remaining tablespoon of cajun seasoning and the dried herbs. Stir together and cook for another minute. Add the rice, crushed tomatoes, chicken broth, the cooked meat, and okra. Mix well and bring to a simmer. Reduce the heat to medium low, and cook for approximately 17 minutes. Be sure to uncover and stir frequently to prevent anything from sticking. When the rice is tender, remove from the heat, top with chopped green onions, and enjoy!