Chicken Sauce Piquant - cooking recipe

Ingredients

5 large boneless chicken breast
Tony Chachere's Creole seasoning
1 lb. sausage
2 large onion
1 bunch green onions
1 or 2 bell peppers
1 or 2 cans Rotel tomatoes
1 can tomato paste
1 bunch celery
minced garlic

Preparation

Chop up chicken into cubes. Brown sausage and chicken; add Tony's seasoning. Using a blender, blend celery, onion, bell pepper, and small amount of water. Saute for 10 minutes; add other ingredients and more water. Cook for 1 1/2 hours. Gravy will be thin. Serve over rice.