Anti-Seafood Jambalaya

Ingredients

• 2 tablespoons oil
• 3/4 lb smoked garlic sausage, sliced
• 3/4 lb boneless chicken, sliced
• 2 stalks celery, sliced
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 bay leaves
• 2 teaspoons garlic
• 1 teaspoon thyme
• salt
• cayenne pepper
• 1 1/2 cups brown rice

• 2 (10 ounce) cans low sodium chicken broth

• 1 (14 3/4 ounce) can diced tomatoes, undrained
• 3 scallions, sliced

Directions

1. 1

   In a soup pot, heat 1 tbsp oil. Add sausage and chicken and cook until brown, about 5 minutes. Transfer the mix to a large bowl.

2. 2

   In the same pot, heat remaining oil and add celery, onion, and bell pepper. Cook about 5 minutes.

3. 3

   Add bay leaves, garlic, thyme, salt and cayenne pepper, cook 2 minutes longer.

4. 4

   Return sausage mix to the pot, add uncooked rice, broth, and tomatoes.

5. 5

   Bring mix to a boil and reduce heat to low. Allow to simmer, covered, 20 minutes. Cook until rice is tender about 10 minutes longer and remove bay leaves.

6. 6

   Sprinkle with scallions and serve.