Chicken and Sausage Sauce Piquante

• 1 lb of smoked sausage, sliced
• 3-4 lb of chicken tenders/breast, diced
• 2 cans of stewed tomatoes with bell peppers, onions, celery
• 1 can of rotel or 1 can of Campbell's tomato bisque
• 2 tbsp of oil
• 2 tbsp of flour
• 1 cup of milk
• Spices: lemon pepper, dried parsley, salt/pepper, garlic/onion powder, minced onion, Tony's

First, let me just say that you can use "regular" stewed tomatoes and "add" chopped onion/bell pepper/celery or you can buy the stewed tomatoes with the veggies already added. I just chose to "cheat" since we were hungry :) Also, you DO NOT have to use the tomato bisque, it is rather sweet. If you have FRESH  tomatoes on hand/freezer, etc, I would recommend using those versus the can.

Season your chicken with your spices. I used about 1/2 tsp of each and 1 tbsp of the minced onion and parsley.

In a large pan, saute the chicken and sausage in the oil for about 10 minutes or until brown and chicken is cooked. Remove the meat to a bowl. Add the 2 cans of stewed tomatoes to the pan and cook for about 5-7 minutes or until it's reduced some. I also use a potato smasher to smash the tomatoes some so you do not have "chunks" of tomatoes. Once the tomatoes have reduced, add the flour and cook until it's dissolved and thickens, then add your milk and if you want, add the can of tomatoe bisque or rotel at this point. Add your meats back to the pan and cook for an additional 5-7 minutes. Season with salt/pepper. You can add more milk if it's too thick or let it reduce if it's too thin. Serve over rice.

To me, this is basically making tomato gravy and adding meat to it :)