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Creole Dinner recipes

Ingredients: Metric Units
2 Tbsp. olive oil
12 oz. boneless skinless chicken thighs, cut into 1.5 inch pieces
1/2 lb. cooked ham, cubed
1/2 lb. kielbasa, cut into 1-inch pieces
1 med. red onion, cut into thin wedges
2 celery stalks, finely diced
3 garlic cloves, minced
1 cup converted rice
1 can (28 oz.) diced tomatoes
1 cup low sodium chicken broth
1 green bell pepper, diced
2 - 3 tsp. Cajun seasoning
2 bay leaves
1 lb. large shrimp, peeled and deveined
1/2 cup chopped flat-leaf parsley
6 scallions, finely chopped
Directions:
1. Heat oven to 350. In a 4 to 5 quart Dutch oven, heat 1 Tbsp. of oil over med-high heat. Add chicken thighs and cook, turning, for about 4 mins.; transfer to a plate. Add ham and kielbasa; cook until lightly browned (3 mins or so). Transfer to plate along with chicken. Add remaining 1 Tbsp. oil to Dutch oven. Add onion, celery and garlic; cook until just softened; about 4 mins. Stir in rice, tomatoes, broth, bell pepper, Cajun seasoning, bay leaves and meat and bring to boil.
2. Cover and bake until liquid is absorbed and rice is nearly tender, about 35 mins. Add shrimp, pushing into the mixture, then cover and bake, stirring once, until shrimp is opaque in color (about 5 to 10 mins). Discard the bay leaves, sprinkle with parsley and scallions, and serve. Enjoy! -Diana

Each serving: 495 calories, 20 g. total fat (5.5 g. saturated), 1.194 mg. sodium, 39 g. carbs, 185 mg. cholesterol, 38 g. protein, 2 g. fiber.
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