Jambalaya

2 tablespoons olive oil, divided

¾ pound boneless, skinless chicken breast, cut into bite-sized pieces

¾ pound boneless, skinless chicken thighs, cut into bite sized pieces

1½ cups smoked turkey sausage, cut into bite-sized pieces

2½ cups onion, chopped

1½ cups red bell pepper, chopped

3 garlic cloves, minced

2 cups celery, chopped

1 teaspoon jalapeno, finely chopped

2 bay leaves

1 teaspoon paprika

½ teaspoon thyme

1 teaspoon basil

teaspoon ground red pepper (optional)

1 teaspoon garlic salt

1½ cups uncooked rice

1 can (14.5 ounces) diced tomatoes with juice

2¾ cups chicken broth

1 cup green onions, sliced

Heat 1 tablespoon oil in a large pot or Dutch oven. Add chicken breast, thigh and sausage; saute until chicken is cooked through, about 8 minutes. Remove meat from pan and reserve.

Heat remaining tablespoon of oil in same pan. Add onion, bell pepper, garlic, celery, jalapeno and bay leaves; saute about 5 minutes. Add paprika, thyme, basil, ground red pepper, garlic salt and rice; cook 2 minutes on medium heat.

Add chicken, sausage back to pot along with the tomatoes and chicken broth; bring to a boil. Cover, reduce heat and simmer 20 minutes. Let stand 5 minutes. Discard bay leaves. Stir in green onions.

Serves eight.

Nutrition values per serving: 250 calories, 10 g fat (2.5 g saturated), 15 g carbohydrates, 1 g fiber, 23 g protein, 75 mg cholesterol, 340 mg sodium.