Ingredients
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4 boneless skinless chicken breasts (about 1 1/2 pounds)
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3 teaspoons creole seasoning
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3 tablespoons vegetable oil
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1 onion, chopped
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3 celery ribs, sliced thin
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1 red bell pepper, seeded and chopped
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4 garlic cloves, minced
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1/4 cup all-purpose flour
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2 cups low sodium chicken broth
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8 ounces andouille sausages, cut into 1/2-inch rounds
Instructions
- 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°F, about 10 minutes. Serve over rice.