“Foolproof Jambalaya” (from Tasty Kitchen)

You can see the original recipe here.

I was sooooo hungry for kielbasa.

I proooomise it tastes so much better than this photo looks. This was after it was in my leftover container too. I'm a bad blogger when it comes to photos of food.

What you’ll need:

• 1/4 c vegetable/canola/Smart Balance oil
• 1 whole onion, chopped
• 3  garlic cloves, minced or run through a press
• 1 small pack of frozen okra, thawed
• 1 green/yellow/orange/red pepper, chopped
• 2 pounds chicken, bite sized pieces
• 1 pound (turkey) kielbasa, cubed
• 2 cups uncooked rice
• 1 14.5 oz can of chicken broth
• 1 14.5 oz can diced tomatoes
• 1 teaspoon cayenne pepper
• ½ teaspoons dried thyme
• Salt To Taste

What you’ll do:

1. Heat oil in a large saucepan and saute the onion, garlic, (colored) pepper and okra over medium-high heat until the veggies are tender.
2. Add the kielbasa and chicken to the veggies and cook for 10 minutes. (If your large pan isn’t large enough to do this, cook the chicken in a separate pan and add it to the mix after it is cooked through. My large pan is apparently not an actual large pan.)
3. Add rice, broth, tomatoes with liquid, cayenne, and thyme. Cover pan and bring liquids to a boil.
4. Reduce heat until liquids are simmering; cook covered about 30-40 minutes or until liquid is absorbed and rice is tender.
5. Fluff the rice and give everything a good stir. Serve.