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| Blogs > RelaxedandFun102 > Food, Sex, and More Food |
Chicken Sausage Creole - 1 Pot Dish
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Chicken Sausage Creole - 1 Pot Dish I use a 2 1/2" high large skillet for this because I also cook the rice in the skillet. I diced one chicken breast and season with a creole spice. The on in my cabinet now is Tony Chachere's Creole Seasoning but Zatarain's also makes one. Prior to this, I had Zatarain's but can't comment on it as it was a while ago. I put some canola oil in the bottom and cook a diced chicken breast in the pan sprinkling a little more creole seasoning in to the hot oil, stirring as it's cooking and then remove when done. I put in the pan some more oil, 1 cup of brown rice, swirl the rice around covering the kernels with the oil, adding 2 1/4 cups of chicken broth, 2 sliced celery stalks, 1 coarsely diced medium onion, 2 Tb minced garlic, with 1/2 cup of canned crushed tomatoes, cover, bring to a boil then turn down on low so it's just a low simmer. About an hour later when the rice is done, add the diced cooked chicken back in again for 3-5 minutes to heat the chicken then serve. If the sauce starts to look a little watery, then let it cook with the top off until a little thicker, if the sauce looks too thick as it's cooking, add some more chicken broth, or water, until it's at the right consistency. I would check the water level at 45 minutes and again at an hour but keep the top on as much as possible. The steam will help cook the rice. |
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That sounds good!! Thanks for sharing.
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