Chicken-and-Sausage Creole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup uncooked long-grain rice |
2 (14-oz.) cans low-sodium fat-free chicken broth, divided |
1/2 pound smoked sausage, cut into 1/2-inch rounds |
1 medium-size yellow onion, chopped (about 2 cups) |
1 cup chopped celery |
1 green bell pepper, chopped |
2 garlic cloves, minced |
3 cups chopped cooked chicken |
1 (14 1/2-oz.) can diced tomatoes |
2 teaspoons chopped fresh parsley |
1 teaspoon salt |
1/8 teaspoon ground red pepper |
2 bay leaves |
Directions:
1. Prepare rice according to package directions, substituting 2 cups broth for water.
2. Sauté sausage and next 4 ingredients in a lightly greased Dutch oven over medium-high heat 5 minutes or until vegetables are tender. Stir in chicken, next 5 ingredients, and remaining broth. Bring to a boil over medium-high heat. Reduce heat to low; simmer, stirring occasionally, 20 minutes. Remove and discard bay leaves, and serve over hot cooked rice.
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