Chicken-and-Sausage Creole

I'm pretty sure I found this recipe in Southern Living magazine...the December issue, I think. We had it last night and it was delicious. Of course I tweaked it just a bit.

Chicken-and Sausage Creole

Ingredients

1 cup uncooked long-grain rice
2 (14-oz.) cans low-sodium fat-free chicken broth, divided
1/2 pound smoked sausage, cut into 1/2-inch rounds
1 medium-size yellow onion, chopped (about 2 cups)
1 cup chopped celery
1 green bell pepper, chopped
2 garlic cloves, minced
3 cups chopped cooked chicken
1 (14 1/2-oz.) can diced tomatoes
2 teaspoons chopped fresh parsley
1 teaspoon salt
1/8 teaspoon ground red pepper
2 bay leaves


Preparation

1. Prepare rice according to package directions, substituting 2 cups broth for water.

2. Sauté sausage and next 4 ingredients in a lightly greased Dutch oven over medium-high heat 5 minutes or until vegetables are tender. Stir in chicken, next 5 ingredients, and remaining broth. Bring to a boil over medium-high heat. Reduce heat to low; simmer, stirring occasionally, 20 minutes. Remove and discard bay leaves, and serve over hot cooked rice.