Our Writers Guild here at The Plantation, the community where I live, had a party. My sister, Gail Maggiore, brought this dish. It was a big hit!

Jambalaya     

 

1 lb boneless, skinless, chicken breast halves

1 T olive oil

1/2 c diced green pepper

1 T chili powder

1/2 tsp dried thyme

2 c white or brown rice

1/2 lb keilbasa or any other cooked sausage, sliced

2-14.5 oz cans chicken broth
1 can fire-roasted diced tomatoes with garlic, undrained

1 bay leaf
1 dozen raw medium to large shrimp without tails (thawed, if frozen)

 

Preheat oven to 350 degrees F. 

 

1. Cut chicken breast into 2 inch pieces.

 2. Heat the oil in a medium nonstick skillet over medium heat.  Add chicken and cook, stirring occasionally, until lightly browned, about 4 minutes. 
3. Stir in bell pepper and cook until chicken is no longer pink, about 4 minutes longer. Add the chili powder, salt thyme, and cayenne pepper.  Stir to combine.

4. Combine the chicken mixture, rice and kielbasa in an ungreased 13 x 9 inch baking dish. 
5. Stir in the broth, tomatoes, and the bay leaf.

 

Bake, uncovered, for 30 minutes. 

 

6. Uncover, stir, and add shrimp to dish. Continue baking for 30 more minutes.

 
7. Remove from oven and let stand, covered, for 10 minutes.  Uncover and stir to fluff rice.  Discard the bay leaf and serve.