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Jammin Jambalaya

Family Features | 9/22/2010, 5 p.m.

2 teaspoons olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
1 cup frozen okra cut, thawed
1 14.5-ounce can stewed tomatoes, undrained
12 ounces chicken breast, cut into strips (tenders)
12 ounces fully cooked Cajun-style andouille sausage or smoked turkey sausage
1 teaspoon Cajun seasoning
2 cups cooked brown rice
1/4 cup Hidden Valley Original Ranch Light Dressing

Heat one teaspoon of olive oil in skillet over medium-high heat until sizzling hot. Add onion, bell pepper and okra; cook and stir until crisply tender. Remove and set aside.

Add the other teaspoon of oil and heat; add chicken tenders and stir-fry about five minutes until lightly browned.

Return vegetables to skillet with chicken and stir in sausage and Cajun seasoning; bring to a boil.
Reduce heat; simmer about five minutes, stirring occasionally.

Stir in rice and dressing; continue cooking until liquid is almost absorbed and rice is thoroughly heated.