Bayou Chicken & Sausage Jambalaya

• 1 bag success 10 minute boil-in-the-bag rice
• 1 teaspoon vegetable oil
• 1 small onion, chopped
• 1 green bell pepper, diced
• 1 stalk celery, finely chopped
• 1 (6 ounce) package grilled chicken breast strips, cubed
• 1/2 lb low fat smoked turkey sausage, sliced
• 1 (8 ounce) can no-salt-added tomato sauce
• 1 (14 1/2 ounce) can no-salt-added diced tomatoes, drained
• 1 tablespoon salt-free creole seasoning
• 1 teaspoon Worcestershire sauce

1. Prepare rice according to package directions.
2. Heat oil in a large skillet. Saute onions, bell pepper and celery for 5 minutes.
3. Add chicken and sausage to skillet and saute an additional 3 minutes. (If using raw chicken, make sure you cook it in a separate pan BEFORE you add it to the vegetables).
4. Stir in tomato sauce, diced tomatoes, Creole seasoning, and Worcestershire sauce and heat through.
5. Add cooked rice to skillet, stir to mix.

boil, vegetable oil, onion, green bell pepper, celery, turkey sausage, salt, salt, salt, worcestershire sauce

Taken from www.food.com/recipe/bayou-chicken-sausage-jambalaya-449133 (may not work)