Jambalaya

I have made this for dinner twice now and it is delicious and easy. I added some precooked frozen shrimp to it as well. Enjoy - Steffany

Ingredients

1 tablespoon vegetable oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 package (12 ounces, 4 links) spicy smoked chicken or pork sausage, such as habanero green chile or andouille, cut into coins
1 medium-size onion, diced
1 green bell pepper, seeded and diced
1 rib celery, trimmed and diced
1-1/2 teaspoons Cajun seasoning
1 can (14 ounces) diced tomatoes with zesty mild green chiles, drained
1 cup long-grain white rice
1 can (15.5 ounces) light, low-sodium chicken broth

Directions
1. Heat oil in large lidded skillet or saute pan over medium-high heat. Add chicken and sausage and saute, shaking pan and stirring frequently until chicken is no longer pink but not cooked completely, about 4 minutes.

2. With a slotted spoon, remove chicken and sausage to a bowl. Reduce heat to medium and add onion, green pepper and celery to skillet. Cook vegetables until crisp-tender, about 5 minutes. Stir in Cajun seasoning, tomatoes and rice. Add broth.

3. Bring to a simmer, then cover pan and reduce heat to medium-low. Simmer 20 minutes, until almost all the liquid is absorbed. Stir chicken and sausage back into pan, along with any accumulated juices. Cook, uncovered, 5 minutes, until rice is tender.