1 pound smoked sausage, sliced
8 boneless chicken breasts, sliced
2 tablespoons olive oil
2 tablespoons minced onion
3 tablespoons Cajun seasoning
1/4 teaspoon black pepper
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Heat bacon grease in a large skillet over medium heat. Add sausage, chicken and olive oil, and cook until pork is no longer pink; drain and set aside.
Heat oil in skillet. Saute onions for 5 minutes and add to skillet over medium heat. Add garlic and cook until translucent; stir in oil and mushrooms. Saute until onion is translucent; add to skillet and continue stirring until vegetables are heated through.
Add chopped chicken breasts; cook, stirring occasionally, for 3 to 4 minutes or until well coated and well browned. When breasts are browned add tomato paste and cajun seasoning. Return to skillet with celery herbs. Stir together cream of mushroom soup and bacon grease. Return to full heat and stir in the meat. Add citrus juices and pork juices.
Bring to a boil over medium heat. Stir slowly in diced tomatoes and cajun seasoning, simmering for a minute or so. Remove from heat and pour mixture over the pork.
Return stuffed pork to the skillet and season with salt and pepper. Return to a boil, sprinkle with tomato paste and then add cream of mushroom soup mixture. Return to a boil.
Bring to a boil, then reduce heat and simmer for 15 to 20 minutes. Add juice of lime and juice of grape juice, stir until completely absorbed. Let stand in pan for 5 minutes to allow flavors to blend. Return pork and poultry to heat. Reduce temperature to medium heat, and stir in Cajun seasoning and pepper. Cook for 5 minutes with thickened sauce.
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