Favorite Jambalaya

• 1/2 pound boneless skinless chicken breasts, cubed
• 1/4 pound smoked turkey sausage, halved lengthwise and sliced
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 1 celery rib, chopped
• 1 tablespoon canola oil
• 2 garlic cloves, minced
• 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
• 1 bay leaf
• 1 teaspoon Cajun seasoning
• 1 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon pepper
• 1 pound uncooked medium shrimp, peeled and deveined
• 3 cups hot cooked brown rice

1. In a nonstick Dutch oven, saute the chicken, sausage, onion, green pepper and celery in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in the tomatoes, bay leaf, Cajun seasoning, thyme, cayenne and pepper.
2. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add shrimp; cook 5-6 minutes longer or until shrimp turn pink. Discard bay leaf. Serve with rice.

chicken breasts, turkey sausage, onion, green pepper, celery, canola oil, garlic, salt, bay leaf, cajun seasoning, thyme, cayenne pepper, pepper, shrimp, hot cooked brown rice

Taken from www.tasteofhome.com/recipes/favorite-jambalaya/ (may not work)