Jambalaya

• 6 oz. (about 2 links) fully cooked chicken sausage (like the kind by Applegate Farms), sliced into coins
• One 14.5-oz. can fire-roasted diced tomatoes (not drained)
• 1 onion, chopped
• 1 green bell pepper, seeded, chopped
• 1 cup chopped celery
• 1 cup low-sodium fat-free chicken broth
• 1/2 cup uncooked brown rice
• 1 tbsp. chopped garlic
• 1 tsp. Cajun seasoning
• 1/2 tsp. hot sauce, or more to taste
• 1/4 tsp. dried oregano
• 1/4 tsp. dried thyme
• 6 oz. raw shrimp, tails removed, deveined, chopped
• Optional: salt and black pepper

1. Add all ingredients except shrimp to a large pot on the stove. Mix thoroughly. Bring to a boil.
2. Reduce heat to medium low. Cover and simmer until veggies are tender and rice is fluffy, about 35 minutes. Add shrimp and re-cover. Continue to cook until shrimp are tender and cooked through, about 6 minutes.
3. If you like, season to taste with salt, black pepper, and additional hot sauce. Serve and enjoy!!!
4. Serving Size: 1 1/2 cups
5. Calories: 256
6. Fat: 5.5g
7. Sodium: 688mg
8. Carbs: 30.5g
9. Fiber: 3.5g
10. Sugars: 6.5g
11. Protein: 20g

fully cooked chicken sausage, tomatoes, onion, green bell pepper, celery, chicken broth, brown rice, garlic, cajun seasoning, hot sauce, oregano, thyme, shrimp, salt

Taken from www.epicurious.com/recipes/member/views/jambalaya-50102521 (may not work)