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Chicken, Sausage and Shrimp "On the Gate"

Yield: 12 portions


2 Tbsp. hot pepper rub
2 lb. chicken breasts, boneless, skinless, cut into strips
1/2 c. salad oil
1 1/2 lb. hot Italian sausage, sliced
3 c. Spanish onions, chopped
2 c. green bell peppers, diced
1 c. celery, diced
1/2 c. brandy
1 1/2 lb. shrimp, peeled, de-veined
4 c. baby spinach
1 1/2 c. tomato sauce
12 each small French bread rolls, tops and centers removed and served in a separate bowl
1 c. sour cream or flavored dip
1/4 lb. blue cheese, crumbled

Coat the chicken with the hot pepper rub at least 4 hours before cooking.

In a large, heavy-bottomed sauce pot, brown the sausage in the oil. Add the chicken and brown them with the sausage.

Add the onions, peppers and celery and cook them until they are bright in color.

Add the brandy to the pot, and use a flame to ignite the brandy. Add the shrimp and allow them to cook while the brandy burns off.

Add the spinach and tomato sauce, and simmer for 5 minutes over low heat.

Serve the chicken mixture in the rolls, using them as an edible bowl.

Top the chicken with crumbled blue cheese and sour cream.

Serve the bread tops and scraps with additional sour cream dip and sauce from the chicken.

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