6 Serves
95 Mins
In a small bowl, combine the Creole seasoning and spice blend to create your seasoning mix.
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IndianVitamin E
2 mg / 15 mgVitamin K
31 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
49 µg / 400 µgCalcium
67 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
119 mg / 420 mgPhosphorus
478 mg / 1,250 mgPotassium
901 mg / 4,700 mgSodium
979 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
35 µg / 55 µgFiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
7 g / 20 gCholesterol
119 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
Preheat your oven to 175°C.
Melt the butter in a large Dutch oven over medium-high heat.
Add the sausage to the Dutch oven and brown for about 3 minutes.
Add the chicken to the pot and cook until browned, stirring frequently for 3 to 5 minutes.
Reduce the heat to medium. Stir in half of the seasoning mix, onion, celery, green bell pepper, and garlic. Sauté until the vegetables are tender, scraping the bottom of the pot frequently, for about 3 to 5 minutes.
Stir in the tomato sauce and cook for one minute.
Add the remaining onion, celery, bell pepper, garlic, and the diced tomatoes to the pot, then remove from heat.
Stir in the rice and chicken stock, ensuring all ingredients are well combined.
Cover the Dutch oven and bake in the preheated oven for one hour, or until the rice is tender.
Remove from the oven, stir in the bay leaves, and let the dish rest for five minutes before serving. Optionally, garnish with fresh green onions.
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g10
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Japanese
Japanese