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Cold rice works best in this recipe. If possible, make the rice a day ahead, and store it in the fridge. If you're in a hurry, follow Step 1 to cool it on a baking sheet.

Recipe by Southern Living February 2008

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William Dickey; Alan Henderson

Recipe Summary

prep:
20 mins
cook:
36 mins
cool:
30 mins
total:
1 hr 26 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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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