Sausage Chicken and Shrimp Jambalaya

I am loving my November issue of Cooking Light. It is packed with easy and relatively quick warm meal ideas. I decided to try the 40 minute version of the jamabalya recipe.

Ingredients
2 tsp oil
6 oz reduced-fat smoked sausage (I used andouille sausage which I would highly recommend)
** 6 oz equates to four sausage links (we actually thought it needed more sausage!)
1/2 cup chopped onion
1/2 cup chopped celeary

1/2 cup chopped green pepper

2 garlic cloves, minced

1 cup uncooked long-grain white rice

1 cup water

1/4 tsp ground red pepper

1/8 tsp salt

6 freah thyme sprigs

1 (14.5 oz) can fat free, lower sodium chicken broth

1 (14.5) can no-salt added diced tomatoes, undrained
1 cup diced skinless boneless chicken breast
12-15 peeled and shelled shrimp





  


I chopped up all of the meat and veggies first.



Heat a Dutch oven over med high heat. Add oil to pan, add sausage, saute 1 min, add onion, celery, bell pepper, and garlic. Saute six minutes or until tender.



Add rice and next 5 ingredients (through broth); bring to boil.  Cover and reduce hear and simmer 20 minutes until rice is done.

While rice is simmering, I de-shelled and de-veined some shrimp.



When rice is about done, I added the shrimp.  This made for a warm and delicious quick meal!