Shortcut Chicken and Andouille Jambalaya

Ingredients

• 1 tablespoon vegetable oil
• 1 1/2 pounds Andouille sausage (cut into 1/4-inch slices)
• 1 pound chicken thighs (boneless, skinless; trimmed and cut into 1-inch cubes)
• 2 onions (chopped)
• 2 green peppers (cored, seeded, and diced)
• 4 ribs celery (diced)
• 1/2 cup scallions (sliced, white and green parts)
• 2 tablespoons garlic (
• minced)
• 2 1/2 cups rice (long grain, parboiled)
• 1 tablespoon plus 2 teaspoons Zatarain’s Creole Seasoning
• 1 teaspoon cayenne pepper (or to taste; start with less if your kids are not into hot!)
• 1 can/14 ounces tomatoes (crushed)
• 3 1/2 cups chicken broth

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