Cajun Jambalaya

SUPER QUICK AND VERY VERY DELICIOUS

2 TBL extra virgin olive oil
4 boneless skinless chicken breast
1 lb. kielbasa sausage (I used jalapeno kielbasa found at walmart =)
1 and 1/2 cup shrimp thawed, cleaned with tales cut off (I used the pre-cooked frozen kind in a bag-used the whole bag)
1 onion chopped
1/2 green bell pepper chopped
1/2 red bell pepper chopped
1 tsp. italian seasoning
1/4 tsp. paprika
1/2 tsp. salt
dash of pepper
1/4-1/2 tsp. cayenne pepper
1 cup long grain rice (optional-you can also use minute rice)
1 (14 oz.) can tomatoes chopped, with juice
2 and 1/4 cups chicken broth
3 green onions chopped
1 tsp. fresh parsley

Preheat oven to 365 degrees F.

In a large skillet, brown chicken in hot oil on both sides; remove chicken. Using the same skillet add sausage, onion, bell pepper, green onion, italian seasoning, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.

Add rice, tomatoes with juice, and broth; bring to a boil. (This will help the rice cook a little bit)

Place rice mixture in a 9x13 baking dish or oven-proof casserole; top with chicken; cover with foil and bake at 365 degrees F for 50 minutes or until rice and chicken are done and tender.

Take out of oven and stir in shrimp, and parsley cover and cook 10 minutes longer or until shrimp curl and turn bright pink and serve. (don't put the shrimp in in the beginning, if you cook shrimp too long it turns to rubber)

Top with mozzarella cheese =)

NOTE: You can omit the rice which I will next time and most likely serve this in a bread bowl. It was a very yummy Cajun dish! You can also use minute rice which I did and the rice was fully cooked.

DIETERS: Skip the rice and skip the chicken broth and do fresh cut tomatoes versus canned =)