Monday, December 6, 2010

Chicken and Sausage Creole

We had some friends over for supper and we had this recipe from Southern Living's new cookbook, 1,001 Ways to Cook Southern.  It was an easy and unique one-pot main dish that I plan to make again.  We served this with hot sauce.

Here is how I made it:

2 large boneless, skinless chicken breast halves
1 yellow onion
a handful of celery
salt and pepper

Bring a large pot of water (at least 6 cups) with onion, celery, and a dash of salt to a boil.  Add chicken and boil until cooked through, about 15 minutes.  Remove from chicken and let rest until cool enough to handle; cut into small pieces.  Drain and reserve cooking liquid.

1 1/2 cups uncooked long grain brown rice
1/2 lb smoked turkey sausage, diced
1 yellow onion, diced
1 cup diced celery
1 yellow bell pepper, chopped and seeded
2 garlic cloves
1 14 1/2 oz can diced tomatoes
1 tsp salt
1/4 tsp chili powder
2 bay leaves
dash of red pepper flakes

Combine rice and 3 1/2 cups cooking liquid from chicken in a rice cooker and cook.
Meanwhile, saute sausage, onion, celery, pepper, and garlic in a large dutch oven over medium high heat about 5 minutes, or until vegetables are tender.  Add chicken, tomatoes, salt, chili powder, bay leaves, red pepper flakes, and 1 1/2 cups cooking liquid from chicken.  Bring to a boil, reduce heat and simmer about 20 minutes, stirring occasionally.  Remove bay leaves and serve over rice.

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