Jambalaya

A friend of mine was saying she and her family tended to eat out a lot because of the time it took to plan and prepare a meal. This recipe is relatively simple, takes little planning, and can be completed from pot to plate in about a half hour. My take on this dish does not include the traditional cayenne pepper or the shrimp. Feel free to add them.

You will need:
A large pot with lid
A medium sized pot with lid
1-1/2c rice (can use brown rice for a healthier meal)
3-1/4c. Water
1 can low fat, no msg chicken broth
1 can diced tomatoes (can use italian seasoned or dice your own)
1 package turkey smoked sausage, diced
3 chicken breasts, cut up
3/4c. onion, diced
1/2c. Green pepper, diced
2 stalks celery, diced
1/4c dried parsley (can use fresh parsley)
1 tsp. Seasoned salt
1-1/2 tsp. Black pepper
1-1/2 tbsp. Garlic powder
1-1/2 tbsp. Italian seasoning
1/2 tbsp. Dried basil
1 tbsp. Vegetable oil

Add rice and water to the medium sized pot. Allow to boil, then cover and turn off heat, leaving rice to steam on burner. Steam at least 20 minutes (30 if you use brown rice).

Coat the inside of the large pot with vegetable oil. Add onions, celery, green peppers, and chicken. Add seasoned salt, pepper, italian seasoning, basil, and garlic powder.Cook on medium heat, stirring occasionally, until chicken is white throughout. Add chicken broth, undrained tomatoes, and sausage. Turn heat up to medium high and let simmer for a few minutes, stirring frequently. Mix in parsley. Pour in steamed rice and turn heat off. Mix rice in thoroughly and cover. Let sit about 5 minutes on warm burner and then serve. Enjoy!

Makes about 10 servings

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