Chicken And Sausage Etouffee

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 green pepper, chopped
• 1 pound boneless, skinless chicken breasts, cubed
• 1 pound smoked sausage, sliced
• 2 (10-oz.) cans tomatoes with chiles
• 1 (6-oz.) can tomato paste
• 2 (10 3/4-oz.) cans cream of mushroom soup
• Hot cooked rice

1. Heat oil in a Dutch oven over medium heat. Add onion, pepper, celery and chicken; cook until juices run clear when chicken is pierced with a fork.
2. While chicken is cooking, place sausage in a microwave-safe dish with just enough water to cover. Microwave on high 5 minutes; drain sausage and add to chicken mixture.
3. Add tomatoes to chicken mixture; cook 10 minutes over low heat. Add tomato paste and soup; stir until well blended. Simmer 3 minutes or until bubbly. Serve over hot cooked rice.

olive oil, onion, green pepper, chicken breasts, sausage, tomatoes, tomato paste, cream of mushroom soup, rice

Taken from www.myrecipes.com/recipe/chicken-sausage-etouffee (may not work)