1. Cut chicken into 1-inch pieces; in a small bowl, place chicken and toss with the Cajun seasoning.
2. Heat a large, deep skillet over medium-high heat. In the skillet, melt butter and add chicken and sausage; cook 3 to 4 minutes or until chicken begins to brown.
3. Add onion and pepper to chicken mixture. Cook, stirring frequently, 3 minutes. Add stewed tomatoes and rice. Bring to boiling; reduce heat. Cover and cook 10 minutes or until chicken is no longer pink and rice is tender. If necessary, break up tomatoes with a spoon. Remove from heat. Let stand, covered, for 10 minutes.
4. Spoon jambalaya onto plates and top with fresh parsley, if desired.