8 oz. fully cooked spicy or mild link sausage, sliced
1 small white or red onion, cut in thin wedges
2 yellow, green, and/or orange sweet peppers, cut in bite-size strips
2 cans (14 ½ oz.) stewed tomatoes, partially drained
½ T dried Parsley
Cut chicken in 1-inch pieces; place in a small bowl and toss with Cajun seasoning.
Heat a 12-inch skillet over medium-high heat. Add chicken and sausage to skillet; cook 3 to 4 minutes or until chicken begins to brown. Add onion and sweet peppers to chicken mixture; Cook, stirring frequently, for 2 minutes. Drain part of the juice from the stewed tomatoes and then add tomatoes and remaining juice. Cover and cook 5 to 7 minutes or until chicken is no longer pink.
Ladle jambalaya into shallow soup/salad bowls onto a bed of white rice. Garnish with dried Parsley.