Jambalaya

1 Tablespoon vegetable oil
1 pound chicken breast, cut into 1 inch pieces
4 links spicy smoked sausages
1 medium onion, chopped
1 green pepper, chopped
1 rib celery, sliced
1 1/2 teaspoons Cajun seasoning
1 can(14 oz) diced tomatoes with zesty mild green chilies, drained
1 cup white rice
1 can (15.5 oz) light low sodium chicken broth

Heat oil in large skillet or saute pan over medium high heat. Add chicken and sausage and saute, shaking pan and stirring frequently until chicken is no longer pink but not cooked completely, about 4 minutes.

With a slotted spoon, remove chicken and sausage to a bowl. Reduce heat to medium and add onion, green pepper and celery to skillet. Cool veggies until crisp and tender about 5 minutes. Stir in Cajun seasoning, tomatoes and rice, Add broth.

Bring to a simmer, then cover pan and reduce heat to medium low. Simmer 20 minutes, until almost all liquid is absorbed. Stir in chicken and sausage back into pan, along with any accumulated juices. Cook uncovered, 5 minutes, until rice is tender.