Creole Chicken and Sausage

Serves 6

Ingredients:

• 18 ounces chicken thighs
• 12 ounces chicken sausage (chicken apple-cranberry sausage if available)
• 2 cups green bell pepper, diced large
• 1 1/2 cups celery, diced large
• 1/2 cup Spanish onion, diced large
• 2 cloves garlic, minced
• 1 1/2 tablespoons tomato paste
• 1 quart chicken broth, low sodium
• 4 ounces okra, sliced (or fresh green peas)
• 1/4 cup green onion, chopped
• 1/8 teaspoon fresh thyme, chopped
• 1 bay leaf
• 2 ounces Worchestershire sauce
• 3 ounces cheddar jack cheese, shredded

Directions:

1. Brown sausage and chicken in non-stick pan
2. Add peppers, celery, and onions and sweat until tender. Add all else except green onion.
3. Let simmer until chicken is tender. You may have to add more broth for proper consistency. It should be like a stew.
4. Garnish with green onions

You can serve this in a bowl if you have a lot of liquid, or over rice.