Prep Time
20 Mins
Cook Time
36 Mins
Cool Time
30 Mins
Yield
Makes 6 servings
William Dickey; Alan Henderson

How to Make It

Step 1

Cook rice according to package directions, substituting chicken broth for water. Spread cooked rice in a thin layer on a baking sheet. Let cool 30 minutes or until completely cool.

Step 2

Cut chicken thighs into 1-inch pieces, and toss with 1 tsp. Creole seasoning.

Step 3

Cook chicken in hot oil in a large skillet over medium heat 3 minutes; add sausage, and cook 3 to 4 minutes or until lightly browned. Add onion, bell pepper, and garlic, and cook 5 minutes or until onion is tender. Stir in okra and remaining 1/2 tsp. Creole seasoning. Increase heat to high; add rice, and cook, stirring constantly, 4 minutes or until thoroughly heated. Stir in tomatoes. Sprinkle with sliced green onions, and serve immediately.

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