Prep 20 mins
Cook 45 mins
This is a recipe from my mom's recipe file (altered slightly) that she and I made for my sixth grade social studies fair project, Creole and Cajun Cooking: A Cultural Mix. I made it to freeze for my MIL's visit in a few weeks.
- 2 -3 lbs chicken, boiled, deboned, and torn into manageable pieces
- 1 lb smoked sausage, sliced
- 1⁄2 cup onion, chopped
- 1 tablespoon sugar (added in to my mom's recipe, she didn't remember doing it but it works)
- 1⁄2 cup bell pepper, chopped
- 1⁄2 cup celery, chopped
- 2⁄3 cup uncooked rice (white! I don't want to figure out the liquid or cooking time difference on brown rice)
- 1 cup chicken broth (I used the broth from the boiled chicken)
- 1 cup tomatoes (or 1 can, drained but don't drain if you are freezing the recipe)
- 1 large garlic clove, minced (or as the recipe says, 1 large garlic toe)
- 1⁄2 teaspoon black pepper (fresh ground, or to taste)
- 1 small bay leaf
- 1⁄2 teaspoon salt (or to taste)
- Saute sausage, onion, celery, and bell pepper with sugar (using the fat that renders from the sausage) in a Dutch oven over medium heat.
- Cook until veggies are tender and sausage is slightly browned.
- Stir in rice, broth, tomatoes, and seasonings. Bring to a boil over medium heat.
- Stir in chicken. Put in oven and bake at 350 degrees for 30 minutes or until rice is tender and liquid is absorbed.
- Fluff lightly with a fork. Remove bay leaf.