Peppered Chicken-and-Shrimp Jambalaya

By ROBandSEAN

Ingredients

• 1 tablespoon olive oil
• 1/2 pound skinned, boned chicken breasts, diced
• 6 ounces turkey kielbasa, halved lengthwise and sliced (about 1 1/2 cups)
• 1 1/2 cups finely chopped onion
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1/2 cup diced yellow bell pepper
• 1 1/2 cups uncooked long-grain rice
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground red pepper
• 1 cup water
• 2 (16-ounce) cans fat-free, less-sodium chicken broth
• 2 (14.5-ounce) cans diced tomatoes, undrained
• 1/2 pound medium shrimp, peeled and deveined
• 1/2 teaspoon hot sauce
• 1/4 cup chopped fresh parsley
• .

Preparation

Step 1

Preparation

Heat oil in a large Dutch oven over medium heat. Add chicken, kielbasa, onion, and bell peppers; sauté 5 minutes or until vegetables are tender, stirring frequently. Add rice; sauté 2 minutes, stirring constantly. Add thyme, black pepper, and red pepper; sauté 1 minute. Add water, broth, and tomatoes; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer 15 minutes. Add shrimp and hot sauce; cover and cook 5 minutes or until shrimp are done. Remove from heat; stir in parsley