Recipe

Creole Fried Rice Recipe

Add Step-by-Step Photos	Dixiediner / All my dishes 1 year, 8 months ago Cold rice works best in this recipe. If possible, make the rice a day ahead and store in the fridge. If you're in a hurry, follow Step 1 to cool it on a baking sheet. Prep:20m Cook:36m Servings:6	Dixiediner
	creole rice

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Ingredients

1 cup uncooked long grain rice

2 cups chicken broth

1 lb. skinned and boned chicken thighs (I use white meat)

1 1/2 tsp Creole seasoning, divided

2 Tbsp vegetable oil

1/2 lb. andouille or smoked sausage, sliced

1/2 small onion, chopped

1/2 small green bell pepper, chopped

2 garlic cloves, chopped

1 cup frozen sliced okra, thawed

3 plum tomatoes, chopped

2 green onions, sliced (green part only)

Directions

Cook rice according to package directions, substituting chicken broth for water. Spread cooked rice in a thin layer on a baking sheet. Let cool 30 minutes or until completely cool.

Cut chicken into 1 inch pieces, and toss with 1 tsp Creole seasoning.

Cook chicken in hot oil in large skillet over medium heat for 3 minutes; add sausage, and cook 3 to 4 minuts or until lightly browned. Add onions, bell pepper, and garlic; and cook 5 minutes or until onion is tender. Stir in okra and remaining 1/2 tsp. Creole seasoning. Increase heat to high; add rice, and cook, stirring constantly. 4 minutes or until thoroughly heated. Stir in tomatoes. Sprinkle with sliced green onions, and serve immediately.

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