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1 large fryer chicken
1 pound smoked sausage (Andouille prefered)
3 tablespoons vegetable oil
1 cup chopped green bell pepper
1 cup chopped onion
1/2 cup chopped celery
2 cloves garlic, minced
1 teaspoon salt (more or less, to taste)
1 dash cayenne pepper (more or less, to taste)
1/2 teaspoon thyme
2 teaspoons Worcestershire sauce
1 quart chicken broth
8 ounces tomato sauce
2 cups converted rice
Kitchen Bouquet, Tony Chachere
Creole Seasoning or Tabasco Sauce (optional)

Boil fryer till tender. Don’t use salt in water. Save broth. De-bone cooked chicken and cut into bite-size pieces. Slice sausage into bite-size pieces.

In large Dutch oven, sauté vegetables in oil till soft and onions are clear. Add seasonings, Worcestershire, broth and tomato sauce. Simmer about 15 minutes.

Add meats and rice. Stir well. Bring to slow boil. Cover and cook over medium-low heat about 30 minutes. Stir to prevent sticking. Remove cover and cook about 20 more minutes over very low heat without stirring. Taste; adjust seasonings.

You can add 1–3 teaspoons Kitchen Bouquet for a smoky flavor. Serve with Tony Chachere and Tabasco, so guests can spice to taste. Serves 6–8.

Serving size: 1 large serving spoonful. Per serving: 518 calories, 27 g protein, 25 g fat, 45 g carbohydrates, 1,419 mg sodium, 79 mg cholesterol

Elaine Bindo, Pedernales Electric Cooperative

June 2007 Recipe Contest Recipe Contest