Chicken Sausage and Shishito Pepper Jambalaya

Ingredients:

• 2 Tbsp olive oil
• 6 ounces chicken sausage, halved lengthwise and cut into 1/4-inch slices
• 1 small yellow onion, chopped
• 2 celery stalks, chopped
• 6 oz whole Shishito peppers
• 2 garlic cloves, minced
• 1 cup uncooked long-grain white rice
• 1 cup water
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 6 fresh thyme sprigs
• 1 (14.5-ounce) can lower-sodium chicken broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained

Directions:

1. Heat oil in a Dutch oven over medium-high heat. Add sausage; sauté 1 minute or until browned. Add onion, celery, Shishitos, and garlic; sauté 6 minutes or until tender.

2. Add rice and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is done.

3. Remove thyme sprigs; discard. Stir in tomatoes and cook 3 minutes or until thoroughly heated. Serve hot!