Chicken-and-Sausage Creole

Chicken-and-Sausage Creole

  • Yield: Makes 6 servings


  • 1 cup uncooked long-grain rice
  • 2 none (14-oz.) cans low-sodium fat-free chicken broth, divided
  • 1/2 pound smoked sausage, cut into 1/2-inch rounds
  • 1 none medium-size yellow onion, chopped (about 2 cups)
  • 1 cup chopped celery
  • 1 none green bell pepper, chopped
  • 2 none garlic cloves, minced
  • 3 cups chopped cooked chicken
  • 1 none (14 1/2-oz.) can diced tomatoes
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 2 none bay leaves


1. Prepare rice according to package directions, substituting 2 cups broth for water.

2. Meanwhile, sauté sausage and next 4 ingredients in a lightly greased Dutch oven over medium-high heat 5 minutes or until vegetables are tender. Stir in remaining broth, chicken, and next 5 ingredients. Bring to a boil over medium-high heat. Reduce heat to low; simmer, stirring occasionally, 20 minutes. Remove and discard bay leaves, and serve over hot cooked rice.


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Chicken-and-Sausage Creole Recipe