Ingredients
1/2 pound boneless skinless chicken breasts, cubed1/4 pound smoked turkey sausage, halved lengthwise and sliced1 large onion, chopped1 medium green pepper, chopped1 celery rib, chopped1 tablespoon canola oil2 garlic cloves, minced2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained1 bay leaf1 teaspoon Cajun seasoning1 teaspoon dried thyme1/4 teaspoon cayenne pepper1/4 teaspoon pepper1 pound uncooked medium shrimp, peeled and deveined3 cups hot cooked brown rice
Preparation
In a nonstick Dutch oven, saute the chicken, sausage, onion, green pepper and celery in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in the tomatoes, bay leaf, Cajun seasoning, thyme, cayenne and pepper.
Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add shrimp; cook 5-6 minutes longer or until shrimp turn pink. Discard bay leaf. Serve with rice.
