Peppered Chicken-and-Shrimp Jambalaya

Yield:

6 servings (serving size: 2 cups)

Ingredients

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

Preparation

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