Folks in north and central Louisiana, however, just cook "regular" food. But occasionally we get a hankering to cook some cajun or creole food.
There are several different methods of cooking creole food. This particular recipe is just one way.
If you're not use to cooking or eating cayenne red pepper, you might want to start out with a 1/2 teaspoon and graduate up to the full amount of 2 teaspoons. Cayenne pepper is HOT, HOT, HOT!
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1ozs) can(s)(14.50-ozs) whole tomatoes, undrained and cut up
1/2 cuncooked regular rice
1/2 chot water
2 tspcayenne pepper sauce
1/4 tspgarlic powder
1 bag(s)(16-ozs) frozen vegetable combination (broccoli, corn, red pepper), thawed and drained
1 can(s)french fried onions
4chicken thighs, skinned
1/2 lblink italian sausage, quartered and cooked
1 can(s)(8-ozs) tomato sauce
How to Make Sausage-Chicken Creole
- Preheat oven to 375 degrees. In 8x12 inch baking dish, combine tomatoes, uncooked rice, hot water, cayenne pepper sauce and seasonings. Bake, covered, for 10 minutes. Stir vegetables and 1/2 can french fried onions into rice mixture; top with chicken and cooked sausage.
- Pour tomato sauce over chicken and sausage. Bake, covered, for 40 minutes or until chicken is done.
- Top chicken with remaining onions; bake, uncovered, 3 minutes or until onions are golden brown.
- *** To cook sausage, simmer in water to cover until done. Or, place in microwave-safe dish and cook, covered, on HIGH for 3 minutes or until done.