Ingredients: ▢ 2 tbsp unsalted butter,▢ 1 lb sliced sausage,▢ 1 lb boneless skinless chicken breasts cut into bite sized pieces,▢ 1 cup yellow onion chopped,▢ 1 cup celery chopped,▢ 1/2 cup bell pepper chopped,▢ 1 tbsp minced garlic,▢ 1 cup tomato sauce,▢ 14.5 oz diced tomatoes,▢ 2 1/2 cups chicken stock,▢ 1 1/2 cups rice uncooked and rinsed,▢ 2 bay leaves whole,▢ 2 tsp ground black pepper,▢ 1 tsp salt,▢ 1 tsp white pepper,▢ 1 tsp thyme dried,▢ 1 tsp red pepper flakes,▢ 1/2 tsp sage
Instructions:
- Combine the creole seasoning ingredients in a small bowl and set aside.
- Melt butter in a large dutch oven over medium-high heat.
- Add the sausage until it starts to brown, about 3 minutes.
- Add the chicken and continue to cook until brown, about 3-5 minutes. Stir frequently.
- Turn the stove top down to medium heat.
- Preheat your oven to 350 degrees.
- Stir in the seasoning mix of cajun spices and 1/2 of the chopped onion, celery, green bell pepper, and garlic. Cook until vegetables get tender, about 3-5 minutes. Stir frequently and scrape the bottom of the pot frequently.
- Stir in the tomato sauce and cook for about one minute.
- Stir in the remaining onion, celery, bell pepper, garlic, and the diced tomatoes then remove from heat.
- Stir in the rice and chicken stock, mix the ingredients well.
- Bake uncovered in the oven at 350 degrees for one hour or until the rice is tender but still has a little crunch.
- Remove from the oven, add the bay leaves and stir well.
- Allow the dish to cool for five minutes before serving. OPTIONAL: Top with green onions before serving.
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