Erick gives the Chicken Jambalaya a 10

So, I actually made this last night so that we could eat at a decent time tonight since I went back to work today. I think it might have made it taste even better by sitting overnight. This dish had a TON of flavor, but was a bit spicy for the kids. Isabelle ate a little bit, but the boys opted out and had mac and cheese and leftover chicken and crescent rolls (is it cheating that they went back to the old staples?) Erick LOVED this meal- jambalaya is one of his favs at restaurants- so I was actually thinking he may not be impressed by this lower fat version, but he said it was delicious. I am going to put the recipe right in the blog today, because I think you should definitely try this one!

CHICKEN JAMBALAYA

3/4 pound boneless chicken breast, cubed

3 cups reduced sodium chicken broth

1 1/2 cups uncooked brown rice

4 ounces reduced fat smoked turkey sausage, diced

1/2 cup thinly sliced celery

1/2 chopped onion

1/2 cup chopped green pepper

2-3 teaspoons Cajun seasoning

1 to2 garlic cloves, minced

1/8 teaspoon hot pepper sauce

1 can no-salt-added diced tomatoes, undrained

1. In a large, nonstick skillet, coated with cooking spray, saute chicken. Stir all the ingredients except the tomatoes. Bring to a boil. Reduce heat, cover and simmer for 50-6o minutes.

2. Stir in the tomatoes; cover and simmer 10 minutes longer until liquid is absorbed and rice is tender. Remove from the heat, let stand for 5 minutes.

*** Tastes wonderful reheated the next day ***