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Chicken-and-Sausage Creole

Chicken-and-Sausage Creole

Southern Living DECEMBER 2010

  • Yield: Makes 6 servings
  • Total:45 Minutes

Ingredients

  • 1 cup uncooked long-grain rice
  • 2 (14-oz.) cans low-sodium fat-free chicken broth, divided
  • 1/2 pound smoked sausage, cut into 1/2-inch rounds
  • 1 medium-size yellow onion, chopped (about 2 cups)
  • 1 cup chopped celery
  • 1 green bell pepper, chopped
  • 2 garlic cloves, minced
  • 3 cups chopped cooked chicken
  • 1 (14 1/2-oz.) can diced tomatoes
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 2 bay leaves

Preparation

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

2. 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 chicken, next 5 ingredients, and remaining broth. 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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