Ragin' Cajun Jambalaya

• 1 pkg (16 oz each) smoked sausage, cut into 1/2-inch thick slices
• 1 pound boneless skinless chicken breasts, cut into strips
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1-1/2 cups long-grain white rice, uncooked
• 2 cans (10 oz each) Ro*Tel(R) Original Diced Tomatoes & Green Chilies, undrained
• 2 cans (14 oz each) reduced-sodium chicken broth
• 1 can (8 oz each) Hunt's(R) Tomato Sauce-No Salt Added

1. 1.Cook sausage and chicken in large saucepan over medium-high heat until chicken is no longer pink, stirring frequently. Remove from saucepan; cover to keep warm. Add onion and garlic to same saucepan; cook 3 minutes or until onion is crisp-tender, stirring frequently. Remove from saucepan and add to meat.
2. 2.Add rice to same saucepan; cook 5 minutes or until light golden brown, stirring frequently. Return sausage and onion mixture to saucepan; mix well. Stir in undrained tomatoes, broth and tomato sauce; bring to a boil. Cover, reduce heat to low and simmer 20 minutes or until rice is tender. Stir before serving.

sausage, onion, garlic, tomatoes, chicken broth

Taken from www.epicurious.com/recipes/member/views/ragin-cajun-jambalaya-51301161 (may not work)