Jambalaya

I love jambalaya...traditional jambalaya. But, the thing I like about this recipe, is that it's not heavy. It's easier and healthier than the traditional version. It's a great recipe for people wanting a quick jambalaya, for those who have never made it, or even for those who have never tried it. We loved it, and it will be made again.

INGREDIENTS

• 1 Tbsp vegetable oil

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 package (12 ounces, 4 links) spicy smoked chicken or pork sausage

• 1 medium-size onion, diced

• 1 green bell pepper, seeded & diced
• 1 rib celery, trimmed & diced
• 1 ½ tsp 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 sauté pan over medium-high heat. Add chicken & sausage and sauté, shaking pan and stirring frequently until chicken is no longer pink, but not cooked completely, about 4 minutes. - Ok, so this is what I did: I added the chicken by itself, sautéd it untilt it was no longer pink, removed it, then added the sausage and cooked it to heat through. I removed the sausage, and added it to the bowl with the chicken, and then went on to the next step.
2. With a slotted spoon, remove chicken and sausage to a bowl. Reduce heat to medium and add onion, green bell 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.