Jambalaya

Ingredients

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2 teaspoons vegetable oil

1/4 pound skinless, boneless chicken breast, cut into bite-sized pieces

1/4 pound skinless, boneless chicken thighs, cut into bite-sized pieces

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 cup chopped smoked turkey sausage (about 4 ounces)

1 cup chopped onion

1/2 cup chopped green bell pepper

1/2 cup chopped celery

1 garlic clove, minced

1 1/2 cups uncooked long-grain white rice

2 3/4 cups fat-free, less-sodium chicken broth

2 teaspoons paprika

1/2 teaspoon dried thyme

1/4 teaspoon ground red pepper

1 (14.5-ounce) can diced tomatoes, undrained

1/4 pound large shrimp, peeled, deveined, and chopped

1/4 cup thinly sliced green onions

Preparation

Heat oil in a large skillet over medium-high heat. Sprinkle chicken with salt and black pepper. Add chicken to pan, and cook 5 minutes or until lightly browned, stirring occasionally. Remove chicken from pan; cover and keep warm. Add sausage to pan; cook 5 minutes or until lightly browned, stirring occasionally. Add 1 cup onion, bell pepper, celery, and garlic; cover, reduce heat to low, and cook 12 minutes or until vegetables are tender, stirring occasionally.

Stir in rice; cook 2 minutes, stirring constantly. Add broth, paprika, thyme, and red pepper; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add chicken and tomatoes; cook, uncovered, 10 minutes or until liquid is absorbed. Stir in shrimp; cover and cook 5 minutes or until shrimp are done. Remove from heat, and let stand 5 minutes. Fluff with a fork. Sprinkle with green onions.

Source: cookinglight.com