Anti-Seafood Jambalaya - cooking recipe

Ingredients

2 tablespoons oil
3/4 lb smoked garlic sausage, sliced
3/4 lb boneless chicken, sliced
2 stalks celery, sliced
1 onion, chopped
1 green bell pepper, chopped
2 bay leaves
2 teaspoons garlic
1 teaspoon thyme
salt
cayenne pepper
1 1/2 cups brown rice
2 (10 ounce) cans low sodium chicken broth
1 (14 3/4 ounce) can diced tomatoes, undrained
3 scallions, sliced

Preparation

In a soup pot, heat 1 tbsp oil. Add sausage and chicken and cook until brown, about 5 minutes. Transfer the mix to a large bowl.
In the same pot, heat remaining oil and add celery, onion, and bell pepper. Cook about 5 minutes.
Add bay leaves, garlic, thyme, salt and cayenne pepper, cook 2 minutes longer.
Return sausage mix to the pot, add uncooked rice, broth, and tomatoes.
Bring mix to a boil and reduce heat to low. Allow to simmer, covered, 20 minutes. Cook until rice is tender about 10 minutes longer and remove bay leaves.
Sprinkle with scallions and serve.