Chicken and Sausage Jambalaya


2 tbsp. Cajun seasoning
2 lbs. boneless, skinless chicken breasts
1 tbsp. oil
2 sticks butter
2 cups water
4 medium onions, diced
1 medium bell pepper, diced
3 cloves garlic, chopped
1 lb. smoked sausage, cut into half-inch pieces
1 pt. fresh mushrooms, sliced
1 can Ro-tel diced tomatoes
4 cups cooked rice


1. Cut 2 lbs. chicken in bite-sized pieces. Season with 2 tbsp. Cajun seasoning. Heat 1 tbsp. oil in large, heavy pot and brown chicken. Remove chicken from pot and set aside.

2. Add 2 sticks butter, 1/2 cup water, and 4 medium diced onions to pot. Cook onions over medium-high heat until dark golden brown, about 30-40 minutes. Add water as needed for sticking.

3. Add medium diced bell pepper and 3 cloves chopped garlic. Continue cooking and stirring frequently for 15 minutes.

4. Add chicken, 1 lb. cut-up smoked sausage, 1 pt. sliced mushrooms, and Ro-tel tomatoes, and any remaining water to pot.

5. Reduce heat to medium low and continue cooking for 45 minutes, stirring occasionally. Mix with cooked rice.