Chicken Jambalaya

Prep/Total Time: Prep 20 minutes, cook 1 hour

Yield: 6 servings

• 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 cups 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

1. In a large nonstick skillet lightly coated with cooking spray, sauté chicken for 2-3 minutes. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes.
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.

The following spices may be substituted for the Creole seasoning; 1/2 teaspoon each paprika and the garlic powder, and a pinch each cayenne pepper, dried thyme and ground cumin.

Nutrition: (1 cup) 302 calories, 4 g fat, 1 g saturated fat, 43 mg cholesterol, 452 mg sodium, 45 g carbohydrate, 3 g fiber, 21 g protein.

Comments: I like Cajun food, so this was really good too me. However, to everybody else, it was a little too spicy. I thought it had a lot of flavor and it still tasted good the next day as leftovers.