Chicken & Sausage: Justin Wilson Style - cooking recipe

Ingredients

1 lb smoked sausage (Eckrich, sliced approx 1/4-inch thick)
2 boneless skinless chicken breasts (cubed, approx 3/4-inch)
1 large sweet onion (sliced into 1/4-inch strips. Actually, any kind is fine)
1 large green bell pepper (cored & seeded, sliced into strips, 1/4-inchthick)
1/2 stalk celery (optional, finely chopped. Save the other 1/2 and leafy tops for a stew or something)
2 cups white minute rice (un-cooked)
1 (14 ounce) can chicken broth
1/4 teaspoon cayenne pepper (to taste)
1/2 tablespoon cajun seasoning (to taste)
salt (to taste)
gumbo file (pronounced \"filet\") (optional)
parsley, finely chopped (optional)

Preparation

Heat 2 Tblsp of vegetable oil in a large, deep skillet or small dutch oven.
Add the cubed chicken, sprinkled with Cajun seasoning, and brown it until almost cooked thru, then add sliced smoked sausage (its pre-cooked).
Add the sliced onions, green bell peppers (I sometimes use a mix of green and red, depending what I have on hand), and celery (if using) and saute for 2 minutes.
Add the rice, chicken broth, salt, cayenne pepper (and any additional Cajun seasoning to taste).
Bring to a low boil, reduce heat to a low simmer and cover. (Extra broth may be needed toward the end of cooking).
Simmer for approx 20 minutes, or until rice is tender.
Stir once thru-out cooking time, but keep lid closed and make sure not to scorch the bottom).
Check for done-ness by tasting it! If the rice is cooked and the chicken isn't pink on the inside, it's done.
Sprinkle on a little fresh, chopped parsley and a pinch of \"Gumbo File\" after plating, (if desired). Serve and enjoy!