Chicken and Sausage Etouffee

Ingredients

• 20 oz canned tomatoes with chiles canned
• 6 servings rice hot cooked
• 21.5 oz cream of mushroom soup canned
• 1  bell pepper green chopped
• 1 tablespoon olive oil 
• 1  onion chopped
• 1 pound chicken breast boneless skinless cubed
• 1 pound andouille smoked sliced
• 6 oz canned tomatoes canned

Equipment

• microwave
• dutch oven

Directions

1. Heat oil in a Dutch oven over medium heat.
2. Add onion, pepper, celery and chicken; cook until juices run clear when chicken is pierced with a fork.
3. 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.
4. Add tomatoes to chicken mixture; cook 10 minutes over low heat.
5. Add tomato paste and soup; stir until well blended. Simmer 3 minutes or until bubbly.
6. Serve over hot cooked rice.