Celebrate Mardi Gras with Creole Rice!
Did you know that March 4th is Mardi Gras? Woot! Let’s celebrate a holiday that is known for it’s debaucheries, with some tasty, but healthy Southern cooking! APL loves unique rice dishes, so we concocted a standard creole rice that is a well-known dish down south, but made some healthy changes. Serve it alongside a nice lean piece of fish or some shrimp kabobs for a well-rounded, yum-tastic meal!
- 1 Cup Steamed Sprouted Brown Rice (or try Black Rice!) – we buy the Annie Chun’s bowls when we do not have time to steam our own rice.
- 2 Cups Organic, Low-Sodium Chicken Broth
- 1 LB Skinless, Boneless Chicken Breast
- 1 1/2 tsp Creole Seasoning (try for a low-sodium, non-MSG kind)
- 1 TB Coconut Oil
- 1/2 LB Spicy Chicken Sausage (we trust in the all-natural Applegate Farms Andouille sausage)
- 1/2 Small Onion, chopped
- 1/2 Small Green Bell Pepper, de-seeded and chopped
- 2 Garlic Cloves, minced
- 1 Cup Frozen (and sliced) Okra, thawed
- 3 Plum Tomatoes, chopped
- 2 Green Onions, sliced
- Cook the rice according to the package.
- Cut the chicken breast up into small cubes; then toss with the 1 tsp of the creole seasoning.
- Heat the oil in a large skillet over medium heat until melted- roughly 30 seconds. Toss in the chicken and cook for 4 minutes. Then, toss in the sausage and cook an additional 3-4 minutes.
- Add in the onion, bell pepper, and garlic- cook for 5-6minutes. Add in the okra and the rest of the creole seasoning, stir and cook for 1-2 minutes.
- Add the rice and cook for another 4-5 minutes. To finish it up, toss in the tomatoes and green onion- stir lightly and serve.