IN A 3-QUART SAUCEPAN COOK UNTIL TENDER:
1 large onion, chopped
1/2 c. chopped celery
1/2 c. chopped green pepper
2 cloves garlic, minced
1/4 c. butter or margarine
STIR IN UNDRAINED:
1 16-ounce can tomatoes, cut up
1/2 of a 6-ounce can (1/3 cup) tomato paste
1/2 c. chopped tasso or smoked sausage
1 tsp. Creole seasoning or Three Pepper Seasoning
BRING TO BOILING. REDUCE HEAT. COVER AND SIMMER 30 MIN.
2 whole chicken breasts (about 16 ounces each), skinned, boned, and cut into bite-size pieces
1/4 tsp. bottled hot pepper sauce
SIMMER, COVERED, ABOUT 15 MIN. MORE OR TILL CHICKEN IS TENDER.
STIR IN RICE. COOK, STIRRING OCCASIONALLY, TILL HEATED THROUGH.