Sunday, March 01, 2009


We like creole food.

Most of the recipes make really big batches, which are not practical for just the DH and I.

This is his most recent recipe, which for us makes enough for two meals. So, it should feed 4 if you're not looking for any left overs for another day.

CAUTION: This is NOT a "quickie" meal, but it really worth the time!


2 tbls olive oil
1/2 pound andouille sausage, sliced
1 cup cooked chicken, diced
1 medium onion, chopped
1 medium green pepper, chopped (or whatever color pepper you prefer)
1/2 cup chopped carrots
2 cloves garlic, crushed
1 can (14.5 ounce) crushed tomatoes
1 can (14.5 ounce) whole tomatoes
1 cup chicken broth
1/3 cup brown rice
1 cup frozen sliced okra
1 tsp tarragon
1 tsp oregano
1 tsp thyme
1 tbls parsley
3 bay leaves
salt and pepper to taste
tabasco to taste

How to:

Brown sausage in the olive oil, remove to dish for later

Saute onion, pepper, carrots and garlic in the oil until onion is translucent

Add tomatoes, chicken broth, herbs and rice and simmer on low heat for 45 minutes

Return sausage to pan and add chicken pieces, simmer for 15 minutes

Add okra and simmer for 12 minutes

Serve with crusty bread