Chicken-and-Sausage Creole

Ingredients

• 2  bay leaves 
• 14.5 oz canned tomatoes diced canned
• 1 cup celery chopped
• 3 cups meat from a rotisserie chicken cooked chopped
• 28 oz chicken broth fat-free low-sodium divided canned
• 2 teaspoons parsley fresh chopped
• 2  garlic cloves minced
• 1  bell pepper green chopped
• 0.1 teaspoon ground pepper red
• 1 cup rice long-grain uncooked
• 1 teaspoon salt 
• 0.5 pound sausage smoked cut into 1/2-inch rounds
• 2 cups onion yellow chopped

Equipment

• dutch oven

Directions

1. Prepare rice according to package directions, substituting 2 cups broth for water.
2. Meanwhile, saut sausage and next 4 ingredients in a lightly greased Dutch oven over medium-high heat 5 minutes or until vegetables are tender. Stir in remaining broth, chicken, and next 5 ingredients. Bring to a boil over medium-high heat. Reduce heat to low; simmer, stirring occasionally, 20 minutes.
3. Remove and discard bay leaves, and serve over hot cooked rice.