Chicken Jambalaya

This is a great easy chicken jambalaya recipe. It's great to serve at parties and it reheats well after! -Lynn Desjardins, Atkinson, New Hampshire

TOTAL TIME: Prep: 20 min. Cook: 1 hour YIELD: 6 servings.

Ingredients

• 3/4 pound boneless skinless chicken breasts, cubed

• 3 cups reduced-sodium chicken broth

• 1-1/2 cups uncooked brown rice

• 4 ounces reduced-fat smoked turkey sausage, diced

• 1/2 cup thinly sliced celery with leaves

• 1/2 cup chopped onion

• 1/2 cup chopped green pepper

• 2 to 3 teaspoons Cajun or Creole seasoning

• 1 to 2 garlic cloves, minced

• 1/8 teaspoon hot pepper sauce

• 1 bay leaf

• 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained

• Chopped green onions, optional

Directions

• 1. In a large skillet lightly coated with cooking spray, saute chicken for 2-3 minutes or until chicken is no longer pink. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until heated through.

• 2. Stir in tomatoes; cover and simmer 10 minutes longer or until liquid is absorbed and rice is tender. Remove from the heat; let stand for 5 minutes. Discard bay leaf. Serve with green onions if desired.