Sprinkle cajun spice blend on chopped chicken and sliced turkey sausage. Let sit for 1/2 hour before cooking.

In a large pot or Dutch oven, saute onions and shallots and brown in a tsp of vegetable oil. Add chicken and turkey sausage. Saute until chicken is no longer pink and turkey sausage is browned a bit. Add more cajun spices if you wish. Add rice, water and Zesty tomatoes with it's liquid. Bring to a boil. Reduce heat and cover. Simmer 25 minutes until rice has absorbed all the liquid. Sprinkle in lots of habanero sauce, to taste.*

Note: If you wish, substitute shrimp for the chicken.

This should not need any extra salt if you use the cajun spice blend.

* I shook the bottle too hard and too much came out but it was still terrific. Add what you think you can handle.

From: RisaG.
FOR PERSONAL USE ONLY. RIGHTS RESERVED.
Posted By: RisaG, Via: Chile Head Mailing List
Post Date: 10/29/00