One-dish delish!

 Get dinner on the  table fast with these flavor-packed recipes that  prep in just 20 minutes

Sausage Jambalaya

This lightened-up version of a Cajun classic features lean chicken sausage and just a smidge of olive oil

• 8 oz. fully cooked andouille chicken sausage, cut into 1⁄4"-thick slices
• 1 Tbs. olive oil
• 1 onion, chopped
• 1 yellow pepper, cut into 1⁄2" pieces
• 2 ribs celery, thinly sliced, 11⁄4 cups
• 2 cloves garlic, minced
• 1⁄2 tsp. dried thyme
• 1⁄4 tsp. cayenne pepper
• 1⁄4 tsp. salt
• 2 (14.5 oz.) cans low-sodium chicken broth
• 1 (14.5 oz.) can whole tomatoes in juice, chopped, juice reserved
• 2 cups uncooked rice Parsley leaves (optional)

● Coat 12" nonstick skillet with cooking spray; heat over medium-high heat. Add sausage slices; cook, turning occasionally, until browned, about 4 min. Remove from skillet; reserve.

● Add oil to skillet; when hot, add onion, pepper pieces, celery, garlic, thyme, cayenne pepper and salt. Cook, stirring occasionally, until vegetables are starting to soften, about 5 min. Add broth, tomatoes with juice and rice. Bring to simmer, stirring occasionally. Reduce heat to low; cover. Cook until rice is almost tender, 25–30 min. Uncover; cook until liquid is almost evaporated and rice is tender, about 5 min.

Add reserved sausage to rice mixture. Cover; remove from heat. Let stand until sausage is heated through, 5–10 min. If desired, garnish with parsley.