Chicken, Shrimp, and Andouille Jambalaya

Onions, raw, 1 small
Garlic, 1 clove
Green Peppers 0.5 a pepper, chopped
Celery, raw, .5 cup, diced
Chicken Breast, no skin, 12 ounces
*Aidell's Cajun Style Andouille Sausage (1 sausage)
Shrimp, raw, 8 medium
*Canola Oil, 1 tbsp
*Chicken Broth, Swanson fat free, low sodium, 1 cup
*White Rice, medium grain, 1 cup
Del Monte Diced Tomatoes, No Salt Added, 1 can
Salt, .25 tsp
*Fresh Ground Black Pepper, 0.25 tsp
Pepper, red or cayenne, .25 tsp

Cut chicken into bite size pieces. season with salt and pepper and cook in the oil, add sliced andouille sausage. Remove from pan. Add chopped onion, celery, and green pepper and garlic to pan. Cook until softened. Add chicken broth, diced tomatoes, rice, chicken, andouille, and cayenne pepper. Bring to a boil. Reduce heat and simmer for 25-30 minutes. Add peeled, deveined shrimp in the last 5 minutes of cooking,

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user SPROMA.