Creole Chicken And Sausage Jambalaya

• 2 lb. boneless chicken breast, diced
• 1 lb. diced sausage
• 2 onions, chopped
• 1 bell pepper, chopped
• 2 ribs celery, sliced
• salt and black pepper
• dash of cayenne pepper
• dash of garlic powder
• 4 Tbsp. flour
• 2 Tbsp. olive oil
• 2 (8 oz.) cans tomato sauce
• 1 (10 oz.) can diced Ro-Tel tomatoes
• 14 oz. Uncle Ben's converted long grain rice

1. Heat oil in medium to large Dutch oven.
2. Place flour, salt, black and cayenne pepper in small paper bag.
3. Shake chicken in bag.
4. Fry in oil until brown.
5. Add sausage and brown.
6. Saute onion, bell pepper and celery while chicken and sausage continue to cook.
7. Add tomato sauce and Ro-Tel tomatoes.
8. Bring to a boil and simmer 5 minutes.
9. Add rice.
10. Bring to a boil for 1 minute. Stir.
11. Remove from heat.
12. Let stand 5 minutes.
13. Serve hot.

chicken breast, sausage, onions, bell pepper, celery, salt, cayenne pepper, garlic, flour, olive oil, tomato sauce, rotel tomatoes, uncle ben

Taken from www.cookbooks.com/Recipe-Details.aspx?id=731633 (may not work)