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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 10 |
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After sauteing everything, I add the rice (2 cups instead of 3) and 4 cups of liquid (chicken broth, beef, or a combination) plus an envelope of dry onion soup mix, omitting the French Onion Soup. Instead of baking, I cook on the stovetop till the rice is done and the liquid is absorbed. I also use less seasoning to be less spicy. Ingredients:
1 large onion, diced |
1 large green bell pepper, diced |
1 lb smoked sausage, cut into 1/4-inch slices |
1 tablespoon olive oil |
4 cups chopped chicken (cooked) |
3 cups long-grain rice, uncooked |
1 (15 ounce) can red beans, drained & rinsed |
2 (10 1/2 ounce) cans french onion soup, undiluted |
1 (14 1/2 ounce) can chicken broth |
1 (14 1/2 ounce) can beef broth |
2 -3 teaspoons creole seasoning |
2 -3 teaspoons hot sauce |
fresh fresh cilantro stem |
Directions:
1. Sauté first 3 ingredients in hot oil in a Dutch oven 4 to 5 minutes or until sausage is browned. Stir in chicken and next 6 ingredients.
2. Bake, covered, at 350° for 40 minutes, stirring after 30 minutes. Garnish, if desired.
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