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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Ingredients:
1/2 pound smoked sausage, cut into 1/2-inch-thick slices |
1 to 3 tablespoons vegetable oil |
5 tablespoons all-purpose flour |
1 cup coarsely chopped onion |
1 cup chopped celery |
2 large garlic cloves, pressed |
1 medium-size green bell pepper, chopped |
2 cups chicken broth |
1 (28-ounce) can diced tomatoes |
1 to 2 teaspoons creole seasoning |
4 cups chopped cooked chicken |
hot cooked rice |
Directions:
1. Cook sausage over high heat in Dutch oven 5 minutes, stirring often. Remove sausage with a slotted spoon. Drain on paper towels.
2. Add enough oil to drippings in Dutch oven to equal 3 tablespoons, and whisk in flour; cook over medium-high heat, whisking constantly, 5 minutes. Add onion and next 3 ingredients; cook 5 minutes, stirring often. Stir in broth and next 2 ingredients. Bring to a boil; cover, reduce heat, and simmer 5 minutes. Add sausage and chicken; simmer, covered, 5 minutes. Serve over rice.
3. Note: For testing purposes only, we used Conecuh Original Smoked Sausage for smoked sausage.
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