Chicken & Tasso Jambalaya

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Chicken & Tasso Jambalaya

1 cup long grain rice
3/4 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green bell pepper, chopped
2 cloves garlic, minced
1/4 cup margarine or butter
1/2 of a (6 ounce) can tomato paste
1 (16 ounce) can tomatoes, cut up
1/2 cup chopped tasso or smoked sausage
1 tsp Creole or Cajun seasoning
4 boneless chicken breast halves
1/4 tsp bottled hot pepper sauce

Cook rice according to package directions. Set aside.

In a 3-quart saucepan cook onion, celery, green pepper, and garlic in margarine or butter until tender. Stir in the undrained tomatoes, tomato paste, tasso, and seasonings. Bring to a boil. Reduce heat; cover and simmer 30 minutes.

Stir in chicken and hot pepper sauce. Simmer, covered, about 15 minutes more or until chicken is tender. Stir in rice. Cook, stirring occasionally, until heated through. Makes 6 servings.

   

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