Skillet Jambalaya

Tonight Ron and I had spicy chicken sausage from the grill. Yum! However, we had a bunch of leftover sausage that needed to be used up. Since this will be a busy week with little time to cook we needed good lunch "leftovers". To solve our problem, we created a quick and easy jambalaya. I stole a few tastes while cooking and can't wait to have it for lunch tomorrow! Ingredients
2 boneless skinless chicken breasts, cut into bite size pieces
2 spicy chicken sausage links (we used Trader Joe's), cut into bite size pieces
1/2 lb shrimp, about 15 pieces
10 oz diced tomatoes with green chilies in juices
1 1/2 cup chicken broth
1 1/2 cup water, you may need to add a little more as you go
10 oz canned okra, drained
1 green pepper, diced
1/2 medium onion, diced
1 clove of garlic, minced (optional)
1 1/2 cup uncooked brown rice
1 Tbs Cajun seasoning, I actually added a little extra because we like spice
1 tsp salt
1 tsp black pepper
1/4 tsp Cayenne pepper

Instructions
Add everything, except the shrimp to the skillet, and stir well. Let it simmer on med-low heat till the chicken completely cooked. Add Shrimp about 10 minutes before serving.