Anti-Seafood Jambalaya

• 2 tablespoons oil
• 3/4 lb smoked garlic sausage, sliced
• 3/4 lb boneless chicken, sliced
• 2 stalks celery, sliced
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 bay leaves
• 2 teaspoons garlic
• 1 teaspoon thyme
• salt
• cayenne pepper
• 1 1/2 cups brown rice
• 2 (10 ounce) cans low sodium chicken broth
• 1 (14 3/4 ounce) can diced tomatoes, undrained
• 3 scallions, sliced

1. In a soup pot, heat 1 tbsp oil. Add sausage and chicken and cook until brown, about 5 minutes. Transfer the mix to a large bowl.
2. In the same pot, heat remaining oil and add celery, onion, and bell pepper. Cook about 5 minutes.
3. Add bay leaves, garlic, thyme, salt and cayenne pepper, cook 2 minutes longer.
4. Return sausage mix to the pot, add uncooked rice, broth, and tomatoes.
5. Bring mix to a boil and reduce heat to low. Allow to simmer, covered, 20 minutes. Cook until rice is tender about 10 minutes longer and remove bay leaves.
6. Sprinkle with scallions and serve.

oil, garlic sausage, boneless chicken, stalks celery, onion, green bell pepper, bay leaves, garlic, thyme, salt, cayenne pepper, brown rice, chicken broth, tomatoes, scallions

Taken from www.food.com/recipe/anti-seafood-jambalaya-243008 (may not work)