Da Momma’s Chicken Creole

So once a month, we decide to splurge on one meal that is OMG, to die for….it’s usually one of about 10 rotating recipies but they are all yummy!

This Month we decided to do Chicken Creole…Now I found the original version of this recipie in one of those woman’s magazines (for the life of me can’t remember which one…maybe Family Circle…). Over the years I have modified and tweaked the bejesus out of this until I can safely say it’s my own.

In a nutshell, this calls for a lb of bacon lightly rendered, 2 pounds of boneless chicken breast, italian seasoning, canned tomatoes, green chiles, chopped onion and garlic…you brown the bacon and chicken and make the rest into a stew…serve over rice…

That was the original take on it…It can be that cheaply made and still be quite tasty……But I’m splurging today…this is what I did today:

First, Fry’s had boneless chicken tenders on sale for 3 lbs for 4.99, I got two bags….

So we have:

2 lbs of Bacon
6 lbs of Boneless chicken tenders
3 lbs of smoked sausage
2.5 lbs of cooked shrimp

I always render the bacon first…Under normal circumstances I love crispy bacon, but for this I usually just render it enough to be soft…Very important note…do NOT drain the bacon fat…As a disciple of the Food Network and Emeril Lagasse “Pork fat Rules!”….you need the rendered bacon grease to cook the Shrimp and Sausage in.

So we have all the meats cut up into bite-sized pieces. I fry it up in the following order: Bacon, Sausage, Shrimp and Chicken, deglazing the pan with white wine as I go. As each meat is cooked I dump it into my Monster Stock Pot


100_0442

100_0435

100_0437

Once all the meat is done I typically add my spices, which usually consist of Italian Seasoning, Onion powder (only because Keith can’t eat actual onions), garlic salt and pepper. As the Meat is cooking I add the rest of the veggies to the stockpot

100_0436

For tonights batch I added 4 cans of chicken broth, 4 cans of diced tomatos, 4 cans of french-style green beans, two cans of green chiles diced.

Once it is all in the pot, you just mix it and bring it to a simmer.

100_0443

Once it’s all warm and bubbly, you serve it over rice. I personally prefer to serve it over long grain wild rice, but you can use regular long grain or even minute rice and it will still taste yummy.

Season individually with hot sauce, salt and pepper. Here’s the final product:

100_0444

Advertisements

Tags: , , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: