| 4 boneless, skinless chicken breasts, halved crosswise |
| 3 t. Creole seasoning |
| andouille sausage, cut into 1/2" rounds |
| 3 T. vegetable oil |
| 1 onion, chopped |
| 3 celery ribs, sliced thin |
| 1 red bell pepper, seeded and chopped |
| 4 garlic cloves, minced |
| 1/2 c. AP flour |
| 2 c. low-sodium chicken broth |
Pat chicken dry with paper towels and sprinkle with 2 t. 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 t. Creole seasoning and cook until flour 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° (about 10 minutes). Serve.