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Shrimp, Chicken and Smoked Sausage Louisiana

1 pound Kielbasa, sliced thinly
2 tablespoons olive oil

1 large onion, chopped
1 large green pepper, chopped
5 ribs celery, chopped
2 tablespoons olive oil
1 garlic clove, minced
1 hot jalapeño pepper, seeded and minced
1 tablespoon dried oregano leaves
1 tablespoon chili powder
1 tablespoon ground cumin
Salt
1 (28-ounce can) whole peeled tomatoes, drained (reserve liquid)

16 large shrimp (1 pound), cleaned and shelled
4 boneless chicken breasts, cubed
2 tablespoons olive oil
4 cups cooked brown natural rice for accompaniment

1. Sauté Kielbasa in two tablespoons of oil until brown; set aside.
2. Sauté onion, green pepper, and celery in two tablespoons of oil for five minutes or until soft.
3. Add garlic, hot pepper, oregano, chili powder, cumin and salt; sauté another minute.
4. Add tomatoes and reserved Kielbasa. Stir, adding some of the reserved tomato liquid if needed. Set aside until ready to serve. (Can be made ahead to this point early in the day and reheated just before sautéing shrimp and chicken.)
5. Sauté shrimp and chicken in two tablespoons olive oil until just cooked, about five minutes and stir into the hot Kielbasa mixture.
6. Serve over steamed brown rice.

Makes 8 servings.

Recipe provided courtesy National Hot Dog And Sausage Council. Created Swift House Inn, Middlebury, Vermont