Chicken Sausage Jambalaya

Serve this jambalaya over cauliflower rice, sweet potato or spaghetti squash.

Chicken Sausage Jambalaya
(serves 4-6)

1 lb. boneless chicken, cut into tenders
sea salt and freshly ground black pepper
2 tbsp avocado or olive oil
1 red or yellow bell pepper, chopped
1 yellow onion, chopped
3 celery stalks, chopped
1 garlic clove, minced
3 chicken sausages, chopped
1 15-oz can diced tomatoes (with juice)
1 tsp dried thyme
1 tsp dried oregano
½ tsp red pepper flakes

Heat the oil in a large skillet over medium heat. Season the chicken with salt and pepper and place in the skillet, cooking until done. Remove from the skillet.

Add the peppers, onion, celery and garlic to the pan and saute for 5-6 minutes. Add the chopped sausage and cook till the veggies are soft. Stir in the tomato sauce and spices, lower the heat slightly and allow to simmer.

While that’s cooking, chop up the chicken and add to the sauce and cook another 5-10 minutes.

Taste and adjust the seasonings, and serve!