Jambalaya

• 1 c. long grain rice
• 1 large onion, chopped
• 1/2 c. chopped celery
• 1/2 c. chopped green pepper
• 2 cloves garlic, minced
• 1/4 c. margarine or butter
• 16 oz. can tomatoes
• 1/3 c. tomato paste
• 1/2 c. smoked sausage
• 1 tsp. Creole seasoning or three-pepper seasoning
• 2 whole large chicken breasts, skinned, boned and cut into bite size pieces
• 1/4 tsp. hot pepper sauce

1. Cook rice according to package; set aside.
2. In 3-quart pan cook onion, celery, green pepper and garlic in butter or margarine until tender.
3. Stir in undrained tomatoes, tomato paste, sausage and Creole seasoning.
4. Bring to boiling; reduce heat.
5. Cover and simmer for 30 minutes.
6. Stir in chicken pieces and hot pepper sauce.
7. Simmer, covered, about 15 minutes or until chicken is done.
8. Stir in cooked rice; serve with okra.

long grain rice, onion, celery, green pepper, garlic, margarine, tomatoes, tomato paste, sausage, creole seasoning or threepepper, chicken breasts, hot pepper sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=885664 (may not work)