Creole Chicken and Sausage

[Ange6012]

Creole Chicken and Sausage
Prep time: 10 minutes
Cook time: 7 hours 30 minutes on low SERVES 8
Creole culture flourished in 18th-century Louisiana before the territory was sold to the United States in 1803. Dishes are marked by the abundant use of local fresh seafood, fresh tomatoes, cayenne, and rich sauces—a few of which you’ll see in this dish that’s great for the soft-foods phase!

1½ pounds boneless, skinless chicken breasts
2½ cups thinly sliced andouille sausage
1 medium yellow onion, diced
2 teaspoons minced garlic
1½ cups Savory Chicken Broth or store-bought chicken broth
1 (14½-ounce) can diced tomatoes, drained
¼ cup tomato paste
½ cup tomato sauce
1 tablespoon Creole seasoning
¼ cup cayenne pepper
1 tablespoon coconut sugar
1 (15-ounce) can black or kidney beans, drained and rinsed
Sliced scallions, green parts only, for topping 2 cups cooked brown or wild rice

1. In a 6-quart slow cooker, combine the chicken, sausage, onion, garlic, broth, diced tomatoes, tomato paste, tomato sauce, Creole seasoning, cayenne, and sugar. Cover and cook on low for 6 to 7 hours, until the chicken and sausage have cooked through and the vegetables are soft.
2. Remove the lid and transfer the chicken to a cutting board or platter. Shred it using 2 forks, then return it to the slow cooker. Mix well.
3. Stir in the beans. Replace the lid and cook for an additional 20 to 30 minutes, until the beans are heated and easily mashed.
4. Turn off the slow cooker. Garnish with scallions (do not add if you are at the soft-foods stage), and serve the chicken and sausage warm over ¼ cup of rice per serving. Refrigerate leftovers for up to 1 week, or freeze for up to 2 months.

SERVING RECOMMENDATIONS Soft Foods: ½ cup
General Foods: 1 cup
Per serving: Calories: 316; Protein: 28g; Fat: 10g; Carbohydrates: 29g; Fiber: 6g; Sugar: 6g; Sodium: 358mg

This is the Creole Seasoning blen I made and used

Creole Seasoning Blend

This Creole seasoning adds amazing flavor to rice, meats, soups, and stews with a spice blend of paprika, onion, garlic, oregano, thyme, and cayenne.

www.allrecipes.com

 

[Ange6012]

Again this is from The Bariatric Slow Cooker cookbook I got from Amazon

 

[Ange6012]

Again this is from The Bariatric Slow Cooker cookbook I got from Amazon

It's what's for dinner tonight, served with brown rice for the family. As is for me, maybe some cauliflower rice

 

[Ange6012]

It's what's for dinner tonight, served with brown rice for the family. As is for me, maybe some cauliflower rice

So delicious!! 1/2 cup for me, no rice.

 

[KarenWV]

Creole Chicken and Sausage
Prep time: 10 minutes
Cook time: 7 hours 30 minutes on low SERVES 8
Creole culture flourished in 18th-century Louisiana before the territory was sold to the United States in 1803. Dishes are marked by the abundant use of local fresh seafood, fresh tomatoes, cayenne, and rich sauces—a few of which you’ll see in this dish that’s great for the soft-foods phase!

1½ pounds boneless, skinless chicken breasts
2½ cups thinly sliced andouille sausage
1 medium yellow onion, diced
2 teaspoons minced garlic
1½ cups Savory Chicken Broth or store-bought chicken broth
1 (14½-ounce) can diced tomatoes, drained
¼ cup tomato paste
½ cup tomato sauce
1 tablespoon Creole seasoning
¼ cup cayenne pepper
1 tablespoon coconut sugar
1 (15-ounce) can black or kidney beans, drained and rinsed
Sliced scallions, green parts only, for topping 2 cups cooked brown or wild rice

1. In a 6-quart slow cooker, combine the chicken, sausage, onion, garlic, broth, diced tomatoes, tomato paste, tomato sauce, Creole seasoning, cayenne, and sugar. Cover and cook on low for 6 to 7 hours, until the chicken and sausage have cooked through and the vegetables are soft.
2. Remove the lid and transfer the chicken to a cutting board or platter. Shred it using 2 forks, then return it to the slow cooker. Mix well.
3. Stir in the beans. Replace the lid and cook for an additional 20 to 30 minutes, until the beans are heated and easily mashed.
4. Turn off the slow cooker. Garnish with scallions (do not add if you are at the soft-foods stage), and serve the chicken and sausage warm over ¼ cup of rice per serving. Refrigerate leftovers for up to 1 week, or freeze for up to 2 months.

SERVING RECOMMENDATIONS Soft Foods: ½ cup
General Foods: 1 cup
Per serving: Calories: 316; Protein: 28g; Fat: 10g; Carbohydrates: 29g; Fiber: 6g; Sugar: 6g; Sodium: 358mg

This is the Creole Seasoning blen I made and used

Creole Seasoning Blend

This Creole seasoning adds amazing flavor to rice, meats, soups, and stews with a spice blend of paprika, onion, garlic, oregano, thyme, and cayenne.

www.allrecipes.com

Thank you so much for sharing. I keep Tony Chachere Creole seasoning on hand for these kinds of recipes. This one sounds and looks so yummy!