Yield: 6 servings
Time: 45 min
Ingredients
1 c chopped onion
1 c celery
1 c green bell pepper
4 Tbsp butter
4 cloves garlic
4 cups chopped chicken
1 1/2 lbs smoked sausage cut into rounds
1/2 can diced tomatoes
2 cups beef broth
2 Tbsp Creole seasoning
1 1/2 cups uncooked rice
1/4 cup chopped scallions
1 c celery
1 c green bell pepper
4 Tbsp butter
4 cloves garlic
4 cups chopped chicken
1 1/2 lbs smoked sausage cut into rounds
1/2 can diced tomatoes
2 cups beef broth
2 Tbsp Creole seasoning
1 1/2 cups uncooked rice
1/4 cup chopped scallions
Directions
In a large heavy pot, melt the butter and saute the onions, celery, and bell pepper about 8 minutes or until the onions are transluscent. Add garlic and continue to cook until you can smell the garlic, about 1 minute.
Add the chicken and sausage and saute for 2 minutes. Add the tomatoes and Creole seasoning and continue to cook for 2 more minutes. Add broth and rice. Stir and bring to a boil. Reduce heat, cover tightly, and cook until rice is done, about 20-25 minutes. Adjust seasoning and serve topped with scallions.
From: Chef Kevin Belton's New Orleans Cooking
Add the chicken and sausage and saute for 2 minutes. Add the tomatoes and Creole seasoning and continue to cook for 2 more minutes. Add broth and rice. Stir and bring to a boil. Reduce heat, cover tightly, and cook until rice is done, about 20-25 minutes. Adjust seasoning and serve topped with scallions.
From: Chef Kevin Belton's New Orleans Cooking
Creole seasoning: 2 Tbsp garlic powder, 2 Tbsp onion powder, 2 Tbsp salt, 2 Tbsp pepper, 1 Tbsp thyme, 1 Tbsp cayenne pepper)
