Jambalaya

 Ingredients:
2 tsp vegetable oil
1 chicken breast, cubed (about 6-8 oz) and sprinkled with salt and pepper
1/4 tsp salt
1/4 tsp pepper
5 oz turkey sausage, chopped
1 small onion, chopped (about 1 cup)
1 cup chopped bell pepper (I used a mixture of green, red and yellow)
1 jalapeno
1/2 cup chopped celery
2 garlic cloves, minced
1 1/2 cups uncooked rice
2 3/4 cups reduced sodium chicken broth
2 tsp paprika
1 tsp Cajun seasoning
1/2 tsp dried thyme
1/4 tsp ground red pepper
1 (14.5 oz) can diced tomatoes, undrained
1/2 lb raw shrimp, peeled and sprinkled with Cajun seasoning
1/4 cup green onions, sliced
Red pepper flakes (optional)

Heat oil in a large skillet. Add chicken and cook until lightly browned on all sides. Remove chicken from the pan and add in sausage. Cook the sausage until lightly browned. Add in onion, bell pepper, jalapeno, celery, and garlic.

 Cover pan, reduce heat to low and cook until vegetables are tender (10-15 minutes), stirring occasionally.

Add in rice, and stir for 2 minutes.

 
Add in broth, paprika, Cajun seasoning, thyme, and red pepper.

When the mixture comes to a boil, cover, reduce heat, and simmer for 15 minutes. Add tomatoes and chicken, and cook until all liquid is absorbed.

 Stir in the shrimp, cover, and cook about 5 minutes or until they're done. Let sit for about 5 minutes. Top with green onions, and sprinkle with red pepper flakes, if desired.

 

Source: Slightly adapted from this Cooking Light recipe