Chicken and Sausage Jambalaya

1 pound smoked sausage, cut into 1/4 inch slices
1 pound chicken (about 2 boneless skinless chicken breasts) I added fully cooked shrimp instead of chicken.
2 T. flour
2 T. butter
1 large yellow onion, chopped
2 cloves garlic, finely minced
3 ribs celery, chopped
1 medium bell pepper (red or green), chopped
1 tsp. dried basil
1/4 tsp. Creole or Cajun seasoning
1 can (10 oz) Rotel tomatoes
1/2 tsp. sugar (I used 1/4 tsp. sugar)
1 1/2 cups chicken broth
2 cups hot, steamed rice

Start cooking the rice while you prepare the rest of the jambalaya so it is ready to add in during your last step.

In a 4-6 quart pot, cook sausage and poultry over medium heat.  Drain the grease, scrape the meat onto a plate and set aside.  (I didn't use chicken, so I waited and added the fully cooked shrimp and sausage at the end for the last 15 minutes of cooking).  Melt the butter in the same pot.  Stir in the flour and cook over medium heat, stirring constantly, for one minute.  Add the vegetables, basil and Cajun seasoning, and the Rotel tomatoes and sugar.  Stir well.  Simmer the mixture over low or medium-low heat for 15 to 20 minutes, stirring occasionally, until the vegetables are mostly tender (they'll continue to cook a few minutes longer in the next step).  Add the sausage and chicken or shrimp into the pot, and cook 10 minutes, stirring occasionally.  Add the chicken broth and simmer 5 minutes longer.  Stir in the hot, steamed rice until you achieve your desired consistency.

From: Melskitchencafe.com