QUICK AND EASY JAMBALAYA

½ lb Raw Peeled Shrimp

½ lb Smoked or Hot Sausage (sliced)

½ lb Boneless Chicken Strips

1 Bottle of Patti LaBelle Creole Sav’ry Sauce

½ Cup Chopped Green Onions

Flour

Vegetable Oil

DIRECTIONS:

1.Add entire bottle of Patti LaBelle Creole Sav’ry Sauce and sausage into a pot and begin heating.

2. Dredge chicken strips and shrimp in flour and sauté in oil until golden brown.

3. Add chicken and shrimp to pot. Cover and simmer for 10 minutes.

4. If desired, add crushed red pepper or Louisiana style hot sauce to taste.

5. Stir in green onions and serve over rice.