Monday, July 16, 2012


1 lb keilbasa, sliced into 1/2-inch thick circles
1 lb boneless skinless chicken, cubed
1 large onion, chopped
1/2 cup chopped celery
1/2 cup chopped bell pepper
4 garlic cloves, minced
2 tbsp butter
1 can (14 1/2-oz) diced tomatoes with juice
1 can (6-oz) tomato paste
1/2 tsp hot pepper sauce
1/2 tsp cayenne pepper
1/4 tsp garlic powder
1/4 tsp freshly ground black pepper
1/2 lb uncooked shrimp, medium, peeled, deveined
Hot cooked rice for serving

Melt the butter in a Dutch oven; add keilbasa, chicken, onion, celery, bell pepper, and garlic and saute until the chicken is lightly browned. Stir in the tomatoes, undrained, tomato paste, hot pepper sauce, cayenne, garlic powder, and black pepper. Bring mixture to a boil; reduce heat and simmer, covered, about 8 minutes or until chicken is cooked through. Stir in the shrimp, replace lid and cook on low 4 to 5 minutes or until shrimp has turned pink.

Serve over the hot rice in individual bowls.

Yield: 8 servings

Note: This recipe can be cooled and then kept in the freezer for up to 2 months.

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