SUBMITTED BY: Tammy Dishner Blankenship
JAMBALAYA
2 – 28oz cans diced tomatoes3 – med stalks Celery
1 – med onion
1 – Lg Green Pepper
1 – lb boneless skinless Chicken
1 – Polish Keilbosa Sausage
1 – TSB hot sauce
3 – TSB Creole Seasoning
White Rice (cook enough servings for 6 people)
Dice celery, green peppers and onion very fine and combine into a pot with the diced tomatoes. add the hot sauce and creole seasoning and heat until boiling then reduce to simmer. Dice your chicken into small cubes and fry in a skillet on medium heat with two tablespoons of oil, when completely cooked add to your base. Cut polish sausage in half lengthwise and then slice into half disks. Fry those in skillet and when cooked add to base and let everything simmer together for 30 minutes. Serve over some instant White Rice- yummy!
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