Cajun Chicken And Tasso 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. butter or margarine
• 1 (16 oz.) can tomatoes, cut up
• 1/2 (6 oz.) can tomato paste (1/3 c.)
• 1/2 c. chopped tasso or smoked sausage
• 1 tsp. Creole seasoning
• 2 whole chicken breasts, skinned, boned and cut into bite size pieces
• 1/4 tsp. bottled hot pepper sauce

1. Cook rice according to package directions and set aside.
2. In a 3-quart saucepan, cook onion, celery, green pepper and garlic in butter or margarine until tender.
3. Stir in undrained tomatoes, tomato paste, tasso or sausage and seasoning.
4. Bring to boiling. Reduce heat, cover and simmer 30 minutes. Stir in chicken and hot pepper sauce.
5. Simmer, covered, about 15 minutes more or until chicken is tender.
6. Stir in rice. Cook, stirring occasionally, until heated through.

long grain rice, onion, celery, green pepper, garlic, butter, tomatoes, tomato paste, tasso, creole seasoning, chicken breasts, pepper sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=709834 (may not work)