Monday, April 7, 2008

Chicken Creole

2 cans stewed tomatoes
1 tablespoon creole or cajun seasoning
1 clove garlic, crushed
2 half boneless, skinless chicken breasts
1/2 pound hot smoked sausage

Cube and cook the chicken. Slice, brown and drain the sausage.
Puree one can of tomatoes; chop remaining can.
In skillet, combine tomatoes, seasoning and garlic; bring to boil.
Reduce heat and simmer 12 minutes, stirring occasionally.
Stir in chicken and sausage, cover and simmer five minutes. Serve with rice.

Instructions for Freezer Chicks: One 2-qt. container each, plus a ziploc of creole seasoning to turn up the heat. Instructions are to serve over rice, but we like to mix it all together in the skillet. You might add about three to four cups of cooked rice to this. Kids may like it sprinkled with some cheddar cheese and with milk to drink (to kill any hotness). I used regular (not hot) smoked sausage. This ended up being pretty inexpensive because I was able to use the huge cans of tomatoes from Sam's, so I think we could afford to splurge on shrimp (instead of chicken) next time if we'd like it again.

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