Jambalaya

By Jan_C

Ingredients

• 1 pound smoked kielbasa or Polish sausage, cut into 1/2-inch slices
• 1 pound boneless skinless chicken breasts, cubed
• 1 large onion, chopped
• 1/2 cup chopped celery
• 1/2 cup chopped green pepper
• 4 garlic cloves, minced
• 2 tablespoons butter
• 1 can (14-1/2 ounces) Hunt’s® Original Diced Tomatoes, undrained
• 1 can (6 ounces) tomato paste
• 1/2 teaspoon hot pepper sauce
• 1/4 to 1/2 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, optional

Details

Servings 8
Preparation time 25mins
Cooking time 35mins
Adapted from tasteofhome.com

Preparation

Step 1

In a Dutch oven, 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.