Hearty Jambalaya

• 1 pound smoked kielbasa or Polish sausage, cut into 1/2-inch slices
• 1 pound boneless skinless chicken breasts, cubed
• 1 large onion, chopped
• 1/2 cup chopped celery
• 1/2 cup chopped green pepper
• 4 garlic cloves, minced
• 2 tablespoons butter
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (6 ounces) tomato paste
• 1/2 teaspoon hot pepper sauce
• 1/4 to 1/2 teaspoon cayenne pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon white pepper
• 1/8 teaspoon pepper
• 1/2 pound uncooked medium shrimp, peeled and deveined
• Hot cooked rice, optional

1. 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.
2. Stir in shrimp; cover and simmer for 4 minutes or until shrimp turn pink. Serve over rice, if desired.
3. Freeze cooled jambalaya in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

kielbasa, chicken breasts, onion, celery, green pepper, garlic, butter, tomatoes, tomato paste, hot pepper, cayenne pepper, garlic, white pepper, pepper, shrimp, rice

Taken from www.tasteofhome.com/recipes/hearty-jambalaya/ (may not work)