This was a first for me both in trying it and making it. My neighbor requested it so I thought I would give it a go. I am not sure whether or not it was authentic as I never tried it but we all liked it! It was not too hard to make but it did take a while because I made my own chicken stock. This recipe is enough for like 10 people so plan for a lot of leftovers.

First I put a whole chicken in the slow cooker with 2 bay leaves and enough water to cover the chicken. I then left the house and came back four hours later to a cooked chicken


When I cook chicken soup I would cook it on high for like 8 hours or put it in the pressure cooker because you really want to extract all the flavor from the chicken. In this case, I did not want the chicken to be flavorless so I did not cook it to death. After it was done I put it on a cutting board (try to use the one with a little moat around the perimeter) and removed the skin, bones, and cartilage and chopped it into bite size pieces. I also fished out the bay leaves (the other one was hiding under the chicken).


After about 15 minutes of searching I found Andouille sausage at the supermarket. I am not sure if they are all so hot but this one was so after I cooked it I chopped it up pretty small to disperse the heat. I cut the sausage into coins and browned it on both sides in a non non-stick pan. Any “stick” pan should work like cast iron or stainless steel. I did not add any oil as the sausage was fatty.


Remove the sausage from the pan but keep the fat to cook the veggies.


I chopped up 5 cloves of garlic, 2 white onions, 1 red pepper (yes I know green is traditional but I had red), 1 bunch of scallions, and about 5 celery stalks.


I cooked the garlic first for a few minutes, then the green and white onions, a few minutes later the peppers and celery. You will want to scrape up all the burnt sausage parts as you stir the veggies


After 30 minutes or so I added 4 chopped tomatoes and let it cook another 20 minutes while I made a creole spice mixture


To make the Creole spice mixture: 1/2 tb of salt, 1 tb of garlic powder, 2 teaspoons of onion flakes, scant 1/4 cup of paprika (bc that is all I head left), 3/4 of a tsp black pepper, 1 tsp red pepper flakes, 1 tsp white pepper, 1/4 tsp dry thyme, and 1/4 tsp dry oregano leaves.


Now to assembly, first I buttered a large cast iron dutch oven (in retrospect I could probably have cooked the sausage and veggies in here and saved a pan) and gathered all the ingredients, and 3 cups of basmati rice. I used about 7 cups of the chicken broth for this. It depends on the rice you use. I used basmati which requires about 2 cups of water per cup. I added a bit extra because the texture is supposed to be more wet than a regular rice pilaf.


I added the rice, chicken, sausage, vegetables, about 3 tb of the spice mixture (which was maybe 3/4 of it), 1 tb Worcestershire sauce, and some extra spices: 1 tb extra dried thyme, 1 tsp of extra dried oregano, 1 tb of salt, and 1 tsp of black pepper.




I stirred it and added about 1/4 cup of chopped parsley on top, covered it and cooked it for 45 min at 375, I checked on it and some rice in the middle was not fully cooked, I added some more broth and cooked it another 20 minutes and it came out fully cooked.


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