Chicken and Sausage Jambalaya

chicken and sausage jumbayla close
Adapted from Mel's Kitchen Cafe

1 lb. spicy chicken sausage, removed from casing, crumbled, and browned (can also use sliced sausage)
1 lb. chicken breasts, cut into 1-inch pieces
2 Tbsp. flour
2 Tbsp. butter
1 large yellow onion, chopped
2 cloves garlic, minced
3 ribs celery, chopped
1 medium red or green bell pepper, chopped
1 tsp. dried basil
1/4 tsp. Cajun seasoning (can adjust amounts up or down as desired)
1 (10 oz) can hot diced tomatoes with green chiles (can use mild), undrained
1/2 tsp. sugar
1-1/2 cups low-sodium chicken broth
2 cups prepared brown rice

In a large, high-sided skillet or stockpot, cook the sausage and chicken over medium heat until cooked through. Set the meat aside and drain the fat from the skillet if necessary. Melt the butter in the same pot. Stir in the flour and cook over medium heat, stirring constantly until the flour starts to brown, about 1 minute. Add the vegetables, basil, Cajun seasoning, diced tomatoes with green chiles, and sugar. Stir well. Bring the mixture to a simmer over low to medium-low heat and cook for 15 to 20 minutes, stirring occasionally until the vegetables are slightly tender. Add the sausage and chicken back to the pot, cook for another 10 minutes, stirring as needed. Add the chicken broth and simmer for about 5 additional minutes. Stir in the rice. Can continue to cook for a few minutes to obtain desired texture, if desired.