6 to 8 boneless chicken breasts (you can also use thighs)
2 packs Tasso (Cajun ham) (or 4 sausage links)
3 (15 oz. ea.) cans tomato sauce
2 (6 oz. ea.) cans tomato paste
1 (10 oz.) can Rotel
3 tbsp. sugar (optional)
5 to 7 cups water
1 onion
1 cup mixed bell peppers
2 tbsp. season all
1 tbsp. garlic powder
1 tbsp. lemon pepper seasoning
3 cups rice

In a 3-quart or bigger pot put all the cans of tomato sauce, paste, Rotel and sugar (if desired). Add about half of the water to start. Keep adding it as the sauce thickens, bring to boil. Boil for about half and hour.

Now it is time to season your chicken and cut it up into 1-inch cubes. Cut up the tasso (or sausage) also into 1-inch cubes. Add chicken and tasso into the tomato sauce, stirring often. Cut up your onions and bell peppers add them in. Also put your rice on to cook.

Cook your chicken and tasso for about a half and hour longer and it will be ready. Serve over a bed of rice.

Submitted by: Paula L. Michaud