Easy Jambalaya

This is a mild jambalaya that the whole family can eat. I serve it with various hot sauces so people can make it as spicy as they want. Biscuits make a perfect side. (adapted from a Southern Living recipe)

one rotisserie chicken, shredded, or other leftover chicken
package of turkey kielbasa, sliced into thin coins
olive oil
1 green bell pepper, chopped
small onion, diced
2 cans (10 oz each) Rotel, or other canned diced tomatoes and chiles
1 can chicken broth (14 oz)
1 cup water
1 teaspoon garlic powder
1 teaspoon Cajun seasoning, or more to taste
2 cups uncooked long-grain rice

Heat one tablespoon olive oil in a large dutch oven. Add kielbasa and cook over medium heat, stirring, about 5 minutes. Add chopped pepper and onion and cook another 5 minutes.

Add tomatoes/chiles, broth, water, garlic powder and Cajun seasoning; bring to a boil, stirring occasionally. Stir in chicken and rice, and simmer on low heat, covered, about 30 minutes.

*You could substitute Maine shrimp for some of the chicken/sausage here, just add it right at the end since it will only take a minute or two to cook. Add more spices if you want extra kick.