For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Ingredients:

3 tbsp. butter
5 cloves minced garlic
2 cups chopped celery
2 cups chopped yellow onion
1.75 cups green bell pepper (with seeds and membrane removed), chopped
1 cup red bell pepper (with seeds and membrane removed), chopped
1 cup orange bell pepper (with seeds and membrane removed), chopped
1 6 oz. can tomato paste
5 8 0z. cans tomato sauce
1 tsp. brown sugar
1 tsp. hot pepper sauce
1/4 cup canola oil
1 tbsp. paprika
1 lb. skinless & boneless chicken filet, cubed in pieces ranging from between about 1/2" and 1”
1.5 lb. smoked sausage, cut in half lengthwise and sliced into 1/4” or 1/2"pieces
3 cups Uncle Ben’s® Converted® Original long grain white rice
3 14 oz. cans chicken broth
3 3/4 cup water
3 tbsp. Griff’s American Creole Seasoning mix (See recipe for this mix below.)

Instructions:

Mix the fresh veggies all together: that is the chopped onion, celery, green, red, and orange bell peppers, and garlic and separate into two equal piles. In a medium size pot, heat the butter. Then add half of the fresh veggies and sauté until they are soft. Then add the tomato paste, tomato sauce, brown sugar, hot pepper sauce and 1 tbsp. Griff’s American Creole Seasoning Mix (see recipe for this below). Cover and simmer while preparing the rest of the dinner. In a mixing bowl or on a baking sheet, sprinkle the paprika on the the chicken cubes and roll them around in it. Heat canola oil in a large kettle and add the chicken. Heat the chicken until thoroughly cooked and then add the smoked sausage and continue to heat for 5 minutes or so, stirring often. Then add the other half of the veggies. Heat together for about 5 minutes. Add the chicken broth, water and 2 tbsp. Griff’s American Creole Seasonings Mix. Bring to boil. Add rice. Reduce heat, cover, and simmer for 20 or 25 minutes (or until rice is cooked). Serve on plate or in a bowl with the tomato sauce mixture on top, in the same manner you would serve spaghetti and marinara sauce. Makes about 12 hearty servings.

Griff's American Creole Seasoning Mix:

Ingredients:

4 tbsp. paprika
2 tbsp. garlic powder
2 tbsp. onion powder
1 tbsp. chili powder
1 tbsp. cayenne pepper
1 tbsp. white pepper
1 tbsp. Lawry’s® seasoned pepper
1 tbsp. celery seed
1 tbsp. dried oregano leaves
1 tbsp. dried basil leaves
2 tsp. kosher salt
2 tsp. dried thyme leaves

Instructions:

Mix together in a roomy plastic storage container, put the lid on and shake everything together real well. Great for blackened fish and chicken and a host of Creole and Cajun dishes.

Copyright © 2007 Lee Griffith. All rights reserved.

ABOUT THE AUTHOR: Lee Griffith, a.k.a. "Griff" is the author of several blogs. Griff describes himself as a "former kitchen klutz" who now has a passion for cooking and developing great recipes. Griff would like to send you a FREE E-BOOK with 32 great chili recipes, along with a free recipe every week via email. To receive, simply click on http://optin2.griffsrecipes.com Check out "Griff's Recipe Report" at http://GriffsRecipeReport.com

Article Source: EzineArticles.com

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