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3/4 pound smoked turkey sausage -- sliced
1 1/2 pounds boneless skinless chicken breasts
1/2 cup all-purpose flour
1 tablespoon vegetable oil
2 1/2 cups chopped celery
2 cups chopped onion
2 cups chopped green pepper
1/2 cup chopped green onions
4 cloves garlic -- minced
1 tablespoon Creole seasoning
1 tablespoon low sodium Worcestershire sauce
2 teaspoons hot sauce
1/2 teaspoon pepper
3 bay leaves
42 3/4 ounces fat-free reduced-sodium chicken broth -- (3 cans 14-1/4 each)
File -- (optional)
6 cups cooked long-grain white rice -- cooked with salt &
Coat a large nonstick skillet with cooking spray. Add sausage, and cook 5 minutes or until browned on all sides. Remove sausage from skillet, and set aside.
Add chicken to skillet, and cook 7 minutes on each side or until chicken is done. Remove chicken from skillet, and let cool slightly. Shred chicken; set aside.
Place flour on a baking sheet; bake at 350° for 40 minutes or until caramel coloured, stirring occasionally.
Coat a large Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add celery and next 4 ingredients; saute 8 minutes until tender. Add browned flour, Creole seasonings, and next 4 ingredients, stirring well. Add broth and reserved sausage. Bring to a boil; reduce heat, and simmer, uncovered, 1 hour. Add shredded chicken and simmer, uncovered, 30 minutes. Remove and discard bay leaves. Stir in file, if desired. Serve over rice.
Yield: 12 Servings