Chicken and Sausage Jambalaya

Cut the chicken into 2–3 cm pieces, and slice the sausage into rounds about 1 cm thick.

In a large pot, heat the oil over medium heat and brown the sausage until golden, 4–5 min; remove to a plate.

In the same pot, sear the chicken until golden brown, 5–6 min, and remove as well.

In the remaining fat, sauté the onion, bell pepper, and celery for 5 min until softened, then add the garlic and cook 1 more minute until fragrant.

Return the chicken and sausage to the pot, add the rice, and stir until the grains are coated in fat.

Add the tomatoes with their juice, chicken broth, and Creole seasoning, and stir to combine.

Bring to a boil, cover with a lid, reduce the heat to low, and cook for 20–25 min without stirring, until the rice has absorbed all the liquid.

Remove from heat and let stand, covered, for another 5 min.

Fluff the rice with a fork and serve the jambalaya hot.