Creole Chicken & Sausage Skillet
An easy, spicy skillet dish you can cook up quickly when you’re in the mood for some good hot creole home cooking.
It started from our Mr. Rife Chicken recipe … my kids love me to make Mr. Rife Chicken for them, but then they only eat the chicken and I am left with the rest of the vegetables and rice, which most of the time I am quite happy to eat, but this time, I wanted something with a little more jazz.
I pulled out my Creole seasoning, some spicy chicken sausages and went to town. I was most pleased with myself when I was done. Now THIS is something I can eat for several meals and never tire of it. I added enough spice to loosen up my sinuses, too, which is also a bonus this time of year when my allergies are driving me crazy.
- 1 Tablespoon olive oil (or other oil)
- 1 lb. boneless, skinless chicken breast, cut into chunks
- 1 cup onion, peeled and chopped into chunks
- 1 - 3 cloves garlic, peeled and chopped fine
- 1 cup sweet bell pepper, cut into chunks
- 8 oz. fresh mushrooms, cut into quarters
- 2 andouille or jalapeno cheddar chicken sausages, sliced
- 1 cup chopped zucchini
- 2 cups chopped fresh garden tomato (or canned)
- 1 salsa pepper (or other hot pepper), seeded and chopped
- 1 teaspoon Tony Chachere's Creole seasoning
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Heat the oil in a large skillet pan over medium heat. Add the chicken and cook until seared on all sides. Add the onion and garlic and saute, stirring frequently, until the onion is soft and translucent.
- Add the bell pepper and mushrooms and saute a few minutes longer until they start to get tender, then add the sausages, zucchini, tomato, and hot pepper along with the seasonings. Cook, stirring fairly often, until everything is hot and tender, about 10 - 15 minutes more.
- Adjust the seasonings and add salt and pepper as needed. Serve over hot basmati rice with fresh cilantro or parsley for garnish.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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