MIMI'S CAFE JAMBALAYA

Mimi's Cafe Jambalaya

Serves 4-6

4 ounces diced red pepper, 1/2 inch
4 ounces diced green pepper, 1/2 inch
4 ounces diced yellow onion, 1/2 inch
8 ounces diced cooked pork, 1/2 inch
8 ounces diced cooked Andouille sausage, 1/2 inch
10 ounces diced chicken breast, ¾ inch
12 ounces peeled shrimp

Sauce:
2 cans diced tomatoes
3 cans tomato sauce
1 can tomato paste
2 cloves garlic diced 1/8"
Creole seasoning (to taste)
Salt and pepper (to taste)

32 oz. cooked penne pasta (or 4 cups cooked rice)

Add 1 oz. olive oil to a large sauce pan and heat to medium heat.
Sautee garlic briefly, add rest of sauce ingredients, season to taste, keep hot.

In large sauté pan heat 1 oz olive oil over medium heat
Add chicken, sauté 1 minute.
Add vegetables, cooked pork and sausage cook 1 minute stirring
Add shrimp, cooking and stirring till shrimp is cooked about 2 minutes
Add 3 cups of hot sauce to meat and veggies, stir till boiling about 2 minute, turn off heat.
Add pasta to remaining hot sauce, stir till well covered.
Divide pasta and sauce mix into 4 large bowls, top with meat and veggies (if rice is used, skip mixing with sauce, place hot rice in bowl, top with sauce, then meat and veggies.)