QUICK CHICKEN AND SAUSAGE JAMBALAYA

With the start of Mardi Gras later this month, I wanted to include at least one New Orleans dish! I have made some long-winded jambalayas :), but during the week a speedy recipe is much desired. Cajun food can be rich at times, but this recipe uses fresh and tasty ingredients that are lower in calories, fat, and sodium - but never flavor! Though there is no chocolate in here 😉, there is a nice spicy kick of heat. Tip: This is a great recipe to use leftover chicken. If you do, just add it for the last 5 minutes to heat it up. ​

INGREDIENTS
1 pound chicken breasts, skinless, boneless, cut into bite-size pieces
1 pound chicken sausage, low sodium, cut into bite-size pieces
1 15-oz can chopped tomatoes, no sodium, drained
1 small onion, chopped (about a cup)
½ cup green pepper, finely chopped
2 ½ cup chicken stock or vegetable stock, low sodium
¼ teaspoon ground thyme
¼ teaspoon ground oregano
¼ teaspoon red pepper flakes
2 cups brown rice, cooked
2 Tablespoons fresh parsley, finely chopped 
Nonstick cooking spray

PREPARATION 
Spray the inside of a large cast-iron skillet with nonstick cooking spray and place over high heat. Heat the skillet for 2-3 minutes and add the chicken and sausage. Cook for 7-8 minutes, stirring constantly, until lightly browned. Add the tomatoes, onions, and green pepper and continue cooking for 10-12 minutes, or until the onions are slightly browned. 

Stir in the stock, thyme, oregano, and red pepper. Reduce heat to a simmer. Place lid on top of the skillet and continue to simmer for 8-10 minutes, stirring every few minutes. Remove the skillet from the heat and stir in the rice. Cover and let stand for 5 minutes. Remove the lid, stir, and garnish with parsley. Makes 6 servings.