Jambalaya

Jambalaya

• 4 boneless, skinless chicken breasts cut into bite size pieces
• 2 teaspoons Creole seasoning
• cooking spray
• 1 pound turkey smoked sausage
• 1 large white onion, chopped
• 1 red bell pepper, cut into 1-inch strips
• 1 yellow bell pepper, cut into 1-inch strips
• 1 green bell pepper
• 1 tablespoon fresh thyme leaves
• 2 tablespoons whole wheat flour
• 1/4 teaspooncayenne pepper
• 1 cup brown rice
• 3 cups reduced sodium chicken broth
• 1 can (16-ounce) diced fire-roasted tomatoes, undrained
• 3/4 pound large shrimp, peeled and deveined, with tails
• Chopped parsley, for garnish

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Directions

1. Sprinkle chicken with Creole seasoning. Heat a sprayed skillet over medium-high heat; add sausage and brown 2 minutes. Remove to a plate. Add chicken and sauté until brown, about 4-6 minutes; remove to plate.
2. Add onion, peppers, thyme, flour, and cayenne to pot and cook, stirring constantly, until onions are translucent, about 4 minutes. Stir in rice, then add broth and tomatoes and bring to a boil. Reduce heat to low; cover and simmer 10 minutes.
3. Stir chicken and sausage into rice mixture; cover and continue to simmer 6 minutes. Stir in shrimp; cover and simmer 6 minutes, or until cooked through. 
4. Garnish with Parsley