Hearty Jambalaya

Serves 8  

1 lb polish sausage, cut into ½ inch slices 

1 lb boneless/skinless chx breasts, cubed 

1 large onion, chopped 

½ c chopped celery 

½ c chopped green pepper 

4 garlic cloves, minced 

2 T butter 

1 can (14.5 oz) diced tomato’s, undrained 

1 can (6 oz) tomato paste 

½ t hot pepper sauce 

¼ to ½ t cayenne pepper 

1/8 t garlic powder 

1/8 t white pepper 

1/8 t pepper 

1/2 lb  uncooked med. shrimp

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 tomato’s, 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 the shrimp. Cover and simmer for 4 minutes or until shrimp turn pink. 

Cool and pour into CAF tins. Cover with plastic wrap and the tin lid with the silver side down. 

Can freeze up to 2 months. 

Thaw, warm and serve over rice.