| 2 | Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into quarters |
| 1 tbsp | (15 mL) Vegetable oil |
| 3 | Schneiders® Country Naturals® Original Smoked Sausages, sliced into ½” (1 cm) pieces |
| 1 | Onion, chopped |
| 1 | Orange pepper, chopped |
| 2 | Stalks celery, chopped |
| 3 tbsp | (45 mL) Tomato paste |
| 1 cup | (250 mL) Converted rice |
| 2 cups | (500 mL) Chicken broth |
| 2 tbsp | (30 mL) Brown sugar |
| 1 tsp | (5 mL) Cayenne pepper |
| 1 | Tomato, chopped |
| 1/2 lb | (225 mL) Shrimp |
| 1 | Bunch green onions, chopped |
HEAT oil in a large non-stick skillet over medium-high. Add chicken and sauté until golden brown. Using a slotted spoon, remove chicken from the pan and set aside. Add sausage and vegetables and continue to cook for another 5 minutes. Stir in tomato paste and cook for 2 minutes more. Add rice and chicken broth, stir to combine. Add the remaining ingredients except for green onion. Add cooked chicken. Bring to a boil then reduce to a simmer and continue to cook for 20 minutes. Add shrimp and cook for 10 minutes longer stirring occasionally. Shrimp should be bright pink in colour and the internal temperature of the chicken should reach 165°F (74°C).
STIR in green onions and serve.
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