Categories: Main Dish, Pork, Stew

Ingredients

• 1 lb andouille sausages or 1 lb Cajun-style sausage
• 4 boneless skinless chicken breast halves
• 2 tablespoons peanut oil
• 1 cup chopped cooked ham
• 2 teaspoons cajun seasoning (I use Tony Chachere's)
• 1 large onion , chopped
• 1 medium green bell pepper , chopped
• 1/2 cup chopped celery
• 3 garlic cloves , minced
• 1 (14 1/2 ounce) can cajun-style stewed tomatoes , undrained
• 1/2 cup chicken broth
• 1 tablespoon Worcestershire sauce
• 1/2-1 teaspoon hot sauce (I use Tabasco, add to taste)
• 3 cups hot cooked rice
• 1 cup finely chopped green onion

Directions

1. Cut sausage into 1/2-inch pieces; cut chicken into 1/2-inch pieces.

2. Cook sausage in oil in a large Dutch oven over medium-high heat 3 minutes or until browned.

3. Add chicken, and cook, stirring constantly, 3 minutes or until browned.

4. Stir in ham, and cook until thoroughly heated.

5. Remove meat mixture, reserving 1 tablespoon drippings in Dutch oven.

6. Return meat mixture to Dutch oven; stir in Cajun seasoning and next 5 ingredients.

7. Cook 5 minutes, stirring constantly.

8. Stir in chicken broth and remaining ingredients; cook, stirring constantly, 2 minutes or until thoroughly heated.

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