Makes 4 cups
1. Melt butter in a large nonstick skillet over medium-high heat; cook Canadian bacon and sausage in skillet 6 to 7 minutes or until lightly browned. Remove bacon and sausage from skillet, reserving drippings in skillet.
2. Sauté bell peppers and celery in pan drippings over medium-high heat 8 to 10 minutes or until tender. Stir in diced tomatoes, and cook, stirring occasionally, 2 to 3 minutes or until thoroughly heated.
3. Add bacon, sausage, shrimp, and Creole seasoning to skillet, and cook, stirring occasionally, 5 minutes or just until shrimp turn pink. Serve warm over waffles.
Note: For testing purposes only, we used Jiffy Corn Muffin Mix.