Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
6 cups reduced sodium chicken broth
¼  lbs. boneless skinless chicken sausage, cut into cubes
¼ lb. Andouille sausage, lean	Cooked and diced
1 tablespoon olive oil
1 tablespoon cornstarch
¼ cup cold water
1 large green bell peppers
1/4 teaspoon Jalapeno pepper (optional)	Washed, trimmed and minced
2 cloves minced garlic	Washed, peeled and minced
2 teaspoons dried thyme
1/2 teaspoon ground oregano
3 tablespoons tomato paste
1/2 cup onions	Washed, peeled and diced
½ cup celery	Washed, trimmed and diced
1/2 cup white rice

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large soup kettle, over medium heat cook and stir chicken in oil for 5-10 minutes.  Stir in bell peppers, garlic, and  onions. Cook until onions are translucent.
2	Whisk cornstarch with water and add to mixture. Add the broth. Bring to a boil.  Reduce heat to low and simmer for 20-30 minutes.	Cook until internal temperature reaches 165°F.
3	Stir in remaining ingredients and stir.  Continue to cook until rice is tender