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Chicken & Sausage Creole
| 2 oz. |
Olive oil |
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| 4 oz. |
Chicken breast – cubed, seasoned and floured |
| 2 oz. |
Smoked sausage, like andoullie, chorizo or kielbasa, sliced |
| .75 oz. |
Celery, medium diced |
| .75 oz. |
Green pepper, medium diced |
| .75 oz. |
Onion, medium diced |
| 2 tsp.. |
Fresh garlic, chopped |
| Pinch |
Red chili flakes |
| Pinch |
Creole seasoning |
| ¼ C. |
Chicken broth, low sodium |
| ¼ C. |
Diced tomatoes, canned |
| ½ C. |
Marinara made with 100% Italian tomatoes |
| To taste |
Tabassco and Worcestershire |
| |
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| Garnish: |
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| 4 oz. |
Yellow saffron rice pilaf style |
| Pinch |
Chives, sliced thinly |
Heat olive oil in sauté pan. Brown chicken in hot oil, and then add sausage. Cook 1-2 minutes. Add celery, green peppers, onion, garlic, chili flakes, Creole seasoning and cook another 1-2 minutes. Deglaze with chicken broth and reduce by half. Add diced tomatoes and marinara; simmer 4-5 minutes. Adjust seasoning and add Tabassco and Worcestershire to taste. Serve on a bed of rice garnished with sliced chives.
Makes 1 serving.
Recipe and photograph furnished by Chelten House Products, Inc.
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