Chicken and Sausage Etouffee

• Meat

  • 1 lb Chicken breasts, boneless skinless
  • 1 lb Sausage, Smoked

• Produce

  • 1 Green pepper
  • 1 Onion
  • 2 (10-oz. cans Tomatoes with chiles

• Canned Goods

  • 2 (10 3/4-oz. cans Cream of mushroom soup
  • 1 (6-oz. can Tomato paste

• Pasta & Grains

  • 1 Rice, hot cooked

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on keyingredient.com

Description

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 green pepper, chopped
• 1 pound boneless, skinless chicken breasts, cubed
• 1 pound smoked sausage, sliced
• 2 (10-oz.) cans tomatoes with chiles
• 1 (6-oz.) can tomato paste
• 2 (10¾-oz.) cans cream of mushroom soup
• Hot cooked rice

Directions

• Directions Heat oil in a Dutch oven over medium heat. Add onion, pepper, celery and chicken; cook until juices run clear when chicken is pierced with a fork. While chicken is cooking, place sausage in a microwave-safe dish with just enough water to cover. Microwave on high 5 minutes; drain sausage and add to chicken mixture. Add tomatoes to chicken mixture; cook 10 minutes over low heat. Add tomato paste and soup; stir until well blended. Simmer 3 minutes or until bubbly. Serve over hot cooked rice.
• Heat oil in a Dutch oven over medium heat. Add onion, pepper, celery and chicken; cook until juices run clear when chicken is pierced with a fork. While chicken is cooking, place sausage in a microwave-safe dish with just enough water to cover. Microwave on high 5 minutes; drain sausage and add to chicken mixture. Add tomatoes to chicken mixture; cook 10 minutes over low heat. Add tomato paste and soup; stir until well blended. Simmer 3 minutes or until bubbly. Serve over hot cooked rice.