Quick Jambalaya
1 lb Hot Links
1.5 lb Chicken Breast
1/2 lb Shrimp
1 C. Celery
1 C. Bell Pepper
1 C. Yellow onion
1/2 of A serrano pepper
2 14.5oz cans petite diced tomatoes
5 C. Chicken Broth
1/2 t. Cayenne
1/2 T Creole Seasoning
1/2 t. Garlic powder
1/2 t. Fresh chopped garlic
Franks Red Hot Sauce to taste
Salt
Pepper
2 T. All purpose flour mixed into 1/4 cold water

First cut the celery, bell pepper and onion into 1/4 inch square pieces. For faster prep you could purchase the pre cut veg mix. Dice serrano pepper and garlic. Set all vegetables aside and cut hot links into 1/4 inch thick coins. Over medium to medium high heat sautee vegetables for 5 minutes and then add in hot links and cook for additional 3 mintues. Cut chicken into 1 inch cubes, peel and cut off tails on the shrimp and set both aside. Add in chopped garlic and serrano pepper. Pour in chicken broth, and tomatoes. Add in the cayenne, creole seasoning, and garlic powder. When it comes to a full boil add in chicken and shrimp cover and let simmer for 10 minutes. After chicken has been fully cooked add salt,pepper and hot sauce to taste. Lastly add in the flour water mixture and it will immediately thicken. Serve over rice or pasta.

Thanks Diana, and good luck! Readers, give Diana a thumbs up if you like this recipe!