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Jambalaya
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| Ingredients | |
| 1 pound | fully cooked kielbasa or smoked Polish sausage, cut into 1/2-inch slices |
| 1 pound | skinless, boneless chicken breast halves, cubed |
| 1 large | onion, chopped |
| 1/2 cup | chopped celery |
| 1/2 cup | chopped green pepper |
| 4 | garlic cloves, minced |
| 2 tablespoons | butter |
| 1 (14.5 ounce) can | diced tomatoes, undrained |
| 1 (6 ounce) can | tomato paste |
| 1/2 teaspoon | hot pepper sauce |
| 1/4 teaspoon | cayenne pepper |
| 1/8 teaspoon | garlic powder |
| 1/8 teaspoon | white pepper |
| 1/8 teaspoon | pepper |
| 1/2 pound | uncooked medium shrimp, peeled and deveined |
| Hot cooked rice | |
Directions
In a Dutch oven or large saucepan, saute the sausage, chicken, onion, celery, green pepper and garlic in butter until chicken is browned. Stir in the tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until chicken is no longer pink.
Stir in shrimp; cover and simmer for 4 minutes or until shrimp turn pink. Serve over rice if desired; or cool, cover and freeze for up to 2 months.
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