Mom's Cajun New Orleans Style Creole |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This is my family's favorite get together dish. Very simple and turns out great. Can be made in advance then warmed up for get-togethers. Very convenient. Awesome with some warm french bread or rolls. My ultimate comfort food when I want to go home and sit around my moms kitchen table. Prep time includes chopping and baking chicken breasts. To save time you can also buy a chicken from the store and just shred it and use some canned chicken broth. Also good to take to friends who just had babies, etc. Ingredients:
3 -4 chicken breasts, finely shredded |
3 green bell peppers, chopped |
3 onions, chopped |
1 stalk celery, chopped |
3 (14 1/2 ounce) cans diced italian stewed tomatoes, undrained |
shrimp (optional) |
1 smoked sausage ring, chopped (optional) |
2 -3 tablespoons flour |
1 -2 cup water |
olive oil |
cooked white rice |
2 -3 bay leaves |
creole seasoning (chef tony's brand) |
garlic powder |
Directions:
1. Bake chicken breasts in oven at 350°F until done with whatever seasons you like. The Chef Tony's brand Creole seasoning with some garlic powder works well.
2. When chicken is done, add water to it to make the broth. Let cool then shred chicken breasts; set aside.
3. Fill bottom of pot with olive oil.
4. Add onions, green bell peppers, and celery. Sauté until onions are done. You want to have a pretty even mixture of the three.
5. Add flour for thickening.
6. Add shredded chicken and broth , tomatoes (juice too), seasonings and any optional ingredients.
7. Simmer for about 30 minutes until all the flavors mesh. You want it to be like a thick stew-if it's too thick add some hot water and if it's too runny add some more tomatoes or some roux (1 stick of butter and 1/2 cup flour melted).
8. Serve over warm white rice and if you have it some warm French bread or rolls.
9. Sometimes it's too thick if you reheat it-it's completely normal-just add some hot water or tomatoes.
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