Perfect dish for your Mardi Gras celebration!
“Laissez Les Bon Temps Roulez”

1 lb. venison andouille sausage
1 lb. boneless, skinless chicken breast, cubed
1 large onion, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
4 garlic cloves, minced
2 Tbsp. butter
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (6 oz.) tomato paste
1/2 tsp. hot pepper sauce
1/4 to 1/2 tsp. cayenne pepper
18 tsp. garlic powder
1/8 tsp white pepper
1/8 tsp pepper
1/2 lb. uncooked medium shrimp, peeled & deveined
Hot cooked rice, optional

In a Dutch oven or large saucepan, saute the sausage, chicken, onion, celery, green pepper and garlic in butter until chicken is browned. Stir in the tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until chicken is no longer pink. Stir in shrimp; cover and simmer for 4 minutes or until shrimp turn pink. Serve over hot cooked rice or can mix rice into the mixture.