Authentic Cajun Chicken Jambalaya Recipe for Flavorful Weeknights

• ▢ 4 oz raw turkey sausage
• ▢ 1 large onion – (chopped)
• ▢ 1 large celery stalk – (chopped)
• ▢ 1 medium green pepper – (chopped)
• ▢ ¼ tsp cayenne pepper – (or to taste)
• ▢ ½ tsp dried thyme
• ▢ 1 tsp table salt
• ▢ ½ tsp black pepper
• ▢ 3 garlic cloves – (minced)
• ▢ 2 cups cooked chicken breast – (diced)
• ▢ 28 oz canned tomatoes – (whole, plum, peeled with juice)
• ▢ 2 cups fat-free chicken broth
• ▢ 1 cup long grain white rice – (uncooked)

• Coat a large nonstick saucepan with cooking spray. Over high heat, sauté the turkey sausage until the edges are crisp.
• Add the chopped onion, celery and green pepper and sauté until tender, about 6–8 minutes.
• Reduce the heat and stir in the cayenne, thyme, salt, black pepper and minced garlic. Cook until the garlic is fragrant, about 2 minutes.
• Stir in the diced chicken, canned tomatoes (with their juice), chicken broth and uncooked rice. Bring to a simmer, cover, and cook until the rice is tender, about 20 minutes.

A serving is about 1 1/4 cups.