Recipe

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• 2 1/2 boneless skinless chicken breasts (cut into 1-inch cubes )
• salt and pepper , to taste
• 1/4 tsp creole seasoning
• 1 tbsp vegetable oil (for browning meats)
• 5 links cooked sausage
• 1/4 cup yellow bell pepper, diced
• 1/4 cup red bell pepper, diced
• 1/4 cup onion, diced
• 1 tsp crushed red pepper flakes
• 1 1/2 tsp garlic powder
• 1 1/2 tsp chili powder
• 3 cups chicken broth
• 1 (14 1/2 oz) can stewed tomatoes
• 1/4 cup zucchini (optional-as filler)
• 1/4 cup yellow squash (optional-as filler)
• 4 small habanero peppers

• 1 Brown cubed chicken in heated oil over medium heat in skillet for ten (10) minutes.
• 2 Add sausage links and cook until browned.
• 3 Remove meat, set inside a Dutch oven.
• 4 Place peppers, onions, zucchini, squash, garlic powder, crushed red pepper, chili powder and Creole Seasoning in same skillet until tender.
• 5 Add pepper mix to meat.
• 6 Add rice, broth and stewed tomatoes.
• 7 Bring to a boil, simmer on medium heat for 30 minutes.
• 8 Serve with fresh lime wedges on the side, if desired.