Here is my version of the Cajun dish. I don’t put shrimp in it, but you can add if you like. This is nice and spicy…NOW GET COOKING!

Ingredients

• 16 oz Smoke Hot Sausage
• 3 Boneless chicken breasts, cut into 1″ cubes
• Olive Oil
• 1 Onion Chopped
• 1 Green Bell pepper, chopped
• 1 Red Bell pepper, chopped
• 4 Stalks of Celery, chopped
• 3 cloves Garlic, minced
• 1 14oz Can Tomatoes. with juice
• 1/4 cup worcestershire sauce
• 2 tablespoon Dijon Mustard
• 1/4 cup Tabasco Sauce
• 2 Cups Chicken Broth
• 1 cup Water
• 1.75 Cup uncooked long grain Rice

Spice Rub

Mix together in a separate bowl:

• 2 tablespoon Paprika
• 2 tablespoon Chile Powder
• 2 tablespoon Black Pepper
• 1 tablespoon Salt
• 1 tablespoon Garlic powder
• 1 tablespoon Onion powder
• 1/2 tablespoon Cayanne Pepper

Recipe

Cut sausage into 1-inch rounds. In a larger skillet, heat olive oil and add sausage. Saute until browned, then remove sausage with a slotted spoon, place into a bowl and keep warm.

There should be enough oil and sausage fat left in the pan to saute the chicken until its browned. While chicken is sautéing, sprinkle it thoroughly with some of the spice rub, until covered. Once chicken is browned, remove with slotted spoon into same bowl as sausage.

Add all the veggies to the pan and saute for four minutes, stirring frequently.

After that is done, heat a little olive oil in a large stock pot and add the chicken, sausage, veggies and rest of ingredients. Bring to a boil, then reduce to a simmer. Cover and let simmer for 45-50 minutes, stirring occasionally.

Serve and enjoy!

P.S.: If you need to add a little water near the end of the cooking, that’s okay.