What's for Dinner Tonight? - Jambalaya

After all the amazing foods we have stuffed ourselves with over the holidays, it's hard to think of more. However, I'm sure you'll agree this dish is delicious when you give it a try. Easy to make and ready in a short amount of time. Pran plez!

Jambalaya

2 Tablespoons olive oil

8 ounces boneless, skinless chicken breasts, cut into 1-1/4 inch pieces

6 ounces fully cooked Andouille sausage (2-3 links), sliced 1/4 inch thick

1 medium onion, chopped

2 small stalks celery, cut into 1/4 inch pieces

1 red pepper, cut into 1/4 inch pieces

2 cloves garlic, finely chopped

2 teaspoons Cajun seasoning

1-1/2 cups low-sodium chicken stock

1 - 15 ounce can petite diced tomatoes with green Chiles

1 cup long-grain white rice

8 ounces large peeled and deveined shrimp, tails discarded

2 scallions, thinly diced

1. Heat the oil in a large skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and brown, 2 to 3 minutes per side. Scatter the sausage around the chicken and brown, 1 minute per side; transfer to a plate.

2. Reduce heat to medium, add the onion and cook, covered, stirring occasionally, for 4 minutes. Add the celery and red pepper and cook, stirring occasionally, until the vegetables are just tender, 4 to 5 minutes. Stir in the garlic and Cajun seasoning and cook for 1 minute. Stir in the broth, tomatoes (and their juices) and rice and bring to a boil. Reduce heat and simmer, covered, for 13 minutes.

3. Fold the chicken and sausage into the rice mixture, nestle the shrimp in the partially cooked rice and cook, covered, until the shrimp are opaque throughout and the rice is tender, 4 to 5 minutes more. Sprinkle with the scallions before serving.