THIS GIRL'S Basic Bar Bites: Jambalaya

Prepare this meal when you're in a pinch for time or want to guarantee yourself some leftovers. I've adapted this Chicken and Sausage Jambalaya recipe from Cooking Light Magazine and will make if for casual family dinners and pot lucks.

2 tablespoons vegetable oil
1 package precooked, nitrate free spicy sausage
1 large onion, chopped
4 celery stalks, chopped
3 garlic gloves, minced
1 cup white rice
1 cup water
1/2 teaspoon ground red pepper
6 fresh thyme sprigs
1 can chicken broth (low sodium)
1 can no-salt diced tomatoes (undrained)
2 organic chicken breasts, chopped

Cook the chopped chicken in the vegetable oil, then add the sausage and brown. Add the onion, celery and garlic until tender. Then add the rice, water, red pepper, thyme, and chicken broth. Bring to a boil, and then simmer about 20 minutes or until the rice is cooked. Remove the thyme sprigs. Stir in the can of diced tomatoes and add salt and pepper to taste.

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