Skillet Creole Chicken Fricassee - cooking recipe

Ingredients

4 boneless skinless chicken breasts (about 1 1/2 pounds)
3 teaspoons creole seasoning
8 ounces andouille sausages, cut into 1/2-inch rounds
3 tablespoons vegetable oil
1 onion, chopped
3 celery ribs, sliced thin
1 red bell pepper, seeded and chopped
4 garlic cloves, minced
1/4 cup all-purpose flour
2 cups low sodium chicken broth

Preparation

Halve each chicken breast crosswise (or, depending on size, you may want to cut each into 3 pieces.) Pat chicken dry with paper towels and sprinkle with 2 teaspoons Creole seasoning.
Cook sausage in large nonstick skillet over medium-high heat until browned, about 5 minutes. Transfer sausage to paper towel-lined plate, leaving fat in skillet. Cook chicken in sausage fat until browned, about 2 minutes per side. Transfer to plate with sausage.
Add oil, onion, celery, and pepper to now-empty skillet and cook until lightly browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and remaining teaspoon Creole seasoning and cook until four begins to brown, about 1 minute.
Slowly stir in broth until smooth. Return chicken and sausage to skillet. Cover and simmer until chicken registers 160\u00b0F, about 10 minutes. Serve over rice.