Smoked Sausage, Chicken and Shrimp Stew

Ingredients

• 2 lb chicken thighs bone-in
• 28 oz canned tomatoes diced undrained canned
• 14 oz chicken broth canned
• 6 cups rice long-grain white hot cooked
• 0.3 cup knudsen cream sour
• 0.3 cup cilantro leaves fresh chopped
• 0.3 tsp ground pepper red (cayenne)
• 0.5 cup 1/2 cup kraft zesty italian dressing italian kraft
• 2  onions chopped
• 2  bell peppers green red chopped
• 0.5 lb shrimp deveined cleaned uncooked peeled
• 1 lb sausage smoked cut into 1/2-inch-thick slices

Equipment

• frying pan
• dutch oven

Directions

1. Cook chicken in Dutch oven or large deep skillet sprayed with cooking spray on medium-high heat 3 min. on each side or until lightly browned on both sides.
2. Remove from pan; set aside.
3. Heat dressing in same pan.
4. Add onions and bell peppers; cook 5 min. or until crisp-tender, stirring frequently.
5. Add chicken, sausage, tomatoes, broth and ground red pepper; mix well. Bring to boil; simmer on medium-low heat 30 min. or until chicken is done (165F).
6. Stir in shrimp; cook 5 min. or until shrimp are done. Spoon over rice; top with sour cream and cilantro.