"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Creole Recipe

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This recipe for Creole, by , is from The Madden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brad Zogg
Added: Friday, July 31, 2009


2 Tbsp. vegetable oil
2 cups boneless, skinless chicken breast, cut across the grain into small pieces
3 Tbsp. Cajun seasoning
2 Tbsp. butter
1 cup diced onion
1 cup diced celery
1 cup diced bell pepper
1/2 tsp. Tabasco sauce
4 garlic cloves, minced
1 cup chicken bouillon
2 bay leaves
1 tsp. dried thyme
1 tsp. dried basil
1 1/2 cups canned diced tomato drained
2/3 cup tomato sauce
1 tsp. sugar
Hot, cooked rice

Heat oil in a large, heavy skillet. Season the chicken pieces with the Cajun seasoning and add to the skillet. Sear until evenly browned, but do not overcook. Remove the chicken from the skillet. Add the butter, onions, celery, and bell pepper to the pan and saute until veggies are softened, about 5 minutes. Add Tabasco, garlic, bouillon and spices. Simmer for 10 minutes uncovered. Add the tomato, tomato sauce and sugar. Simmer until the sauce has thickened to your liking. It should be close to the consistency of marinara. Return the chicken to the pan and heat through. Serve over the hot rice.




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