Cut chicken into 1-inch pieces; place in a small bowl and toss with Cajun seasoning.
Heat a 12-inch skillet over medium-high heat. Add chicken and sausage to skillet; cook 3 to 4 minutes or until chicken begins to brown.
Add onion and sweet peppers to chicken mixture. Cook, stirring frequently, for 2 minutes. Add stewed tomatoes. Cover and cook 5 to 7 minutes or until chicken is no longer pink. Break up tomatoes with a spoon, if necessary.
Ladle jambalaya into shallow soup/salad bowls and, if desired, top with fresh parsley.