Recipe: Chicken & Sausage Creole
2 oz. Olive oil
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 Hot Sauce and Worcestershire
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.