Peppered Chicken-And-Shrimp Jambalaya

• 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

1. Heat oil in a large Dutch oven over medium heat. Add chicken, kielbasa, onion, and bell peppers; saute 5 minutes or until vegetables are tender, stirring frequently. Add rice; saute 2 minutes, stirring constantly. Add thyme, black pepper, and red pepper; saute 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.

olive oil, chicken breasts, turkey kielbasa, onion, red bell pepper, green bell pepper, yellow bell pepper, longgrain rice, thyme, black pepper, ground red pepper, water, chicken broth, tomatoes, shrimp, hot sauce, parsley

Taken from www.myrecipes.com/recipe/peppered-chicken-and-shrimp-jambalaya (may not work)