Sausage and Chicken Jambalaya

• 1/3 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing, divided
• 1 lb. (450 g) boneless skinless chicken thighs, cut into bite-size pieces
• 1/2 tsp. cayenne pepper
• 2 stalks celery, chopped
• 1 sweet red pepper, chopped
• 1 onion, chopped
• 1 can (28 fl oz/796 mL) diced tomatoes, undrained
• 1/2 lb. (225 g) andouille sausage, sliced
• 1 cup water
• 1/2 cup long-grain white rice, uncooked

1. Heat 1/4 cup dressing in large deep skillet or Dutch oven on medium heat.
2. Add chicken; cook 4 min., stirring frequently.
3. Stir in cayenne pepper; cook and stir 1 min.
4. Add celery, sweet peppers and onions; stir.
5. Cook 5 min., stirring occasionally.
6. Stir in tomatoes and sausage.
7. Simmer 15 min., stirring occasionally.
8. Add water and rice; stir.
9. Cover; simmer on medium-low heat 15 min.
10. or until rice is tender.

olive oil, chicken thighs, cayenne pepper, stalks celery, sweet red pepper, onion, tomatoes, andouille sausage, water, longgrain white rice

Taken from www.kraftrecipes.com/recipes/sausage-chicken-jambalaya-185603.aspx (may not work)