Feb 8, 2011

Chicken & Sausage Creole

Creole, or Cajun food in general, is not something that I've had a lot of. I grew up in Michigan for the most part and we ate casseroles, meatloaf, chicken, spaghetti...Mid-western comfort food, as I like to think of it. My mom tried to make all types of food and my brother and I would turn our noses up at it. We wanted our macaroni and cheese! :)

Luckily my tastes have evolved, although there is nothing wrong with macaroni and cheese, and I like to try new foods now. I knew that we would be fans of this dinner because we enjoy all of the components separately, so why not put them together?

I didn't make this very spicy but you definitely could do so if you enjoy spicy food. This dish is also a winner because it's done in order 30 minutes - great for a busy weeknight.

Chicken and Sausage Creole
from Southern Living

1 cup uncooked long-grain rice
2 (14 oz.) cans low-sodium chicken broth, divided
1 tsp. olive oil
1 chicken breast, cut into bit size pieces
1/2 lb. smoked sausage, cut into 1/2-inch rounds
1 medium onion, chopped
1 cup celery, chopped
1 bell pepper, chopped (any color)
4 garlic coves, minced or pressed
1 (14 1/2 oz) can petite diced tomatoes
2 tsp. fresh parsley, chopped
Pinch red pepper flakes, more or less to taste
2 bay leaves
Kosher salt
black pepper

1. Prepare rice according to package directions, substituting 2 cups chicken broth for the water.
2. Heat a large Dutch oven over medium-high heat. Season chicken with salt and pepper and add to hot pan. Add it sausage and begin brown all meat, working in batches if necessary.
3. Once meat is beginning to brown, 3-4 minutes, add in onion, celery, and pepper. Cook until vegetable begin to soften, about 5 minutes. Stir in garlic until fragrant, 30 seconds. add in remaining brother, tomatoes parsley, red pepper flakes, and bay leaves. Season with salt and pepper.
4. reduce heat to low and simmer, stirring occasionally, about 20 minutes. Discard bay leave and serve over hot rice.

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