Ingredients
1 pound smoked kielbasa or Polish sausage, cut into 1/2-inch slices1 pound boneless skinless chicken breasts, cubed1 large onion, chopped1/2 cup chopped celery1/2 cup chopped green pepper4 garlic cloves, minced2 tablespoons butter1 can (14-1/2 ounces) diced tomatoes, undrained1 can (6 ounces) tomato paste1/2 teaspoon hot pepper sauce1/4 to 1/2 teaspoon cayenne pepper1/8 teaspoon garlic powder1/8 teaspoon white pepper1/8 teaspoon pepper1/2 pound uncooked medium shrimp, peeled and deveinedHot cooked rice, optional
Preparation
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.
