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Rice-Fried Creole


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  • 3 c cooked rice ( can be done day before)
  • 2 c chicken broth
  • 1 lb skinned & boned chicken thighs
  • 1 1/2 tsp Creole seasoning, divided
  • 2 tbsp vege oil
  • 1/2 lb andouille or smoked sausage,sliced
  • 1/2 small onion, chopped
  • 1/2 small green pepper, chopped
  • 2 garlic cloves,chopped
  • 1 c frozen sliced okra, thawed
  • 3 plum tomatoes, chopped
  • 2 green onions, sliced (green part only)


Servings 6
Preparation time 20mins
Cooking time 56mins


Step 1

Cook rice according to pkg substituting the chicken broth for the water. Let cool completely.

Cut chicken thighs into 1 inch pieces and toss with creole seasoning. Cook chicken in hot oil in a lg skillet over med heat for 3 minutes; add sausage and cook 3-4 minutes or until lightly browned. Add onion, bell pepper and garlic, cook 5 minutes or until onion is tender. Stir in okra and remaining creole seasoning. Increase heat to high; add rice and cook stirring constantly, 4 minutes or until throughly heated. Stir in tomatoes. Sprinkle with sliced green onion and serve immediately.

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