1Head to the store and get an onion, bell pepper, celery, garlic, green onion, about a pound of chicken (thigh or breast), your favorite smoked sausage, tomato paste, cream of chicken, chicken broth, and your pasta.
2Head to the store and get an onion, bell pepper, celery, garlic, green onion, about a pound of chicken (thigh or breast), your favorite smoked sausage, tomato paste, cream of chicken, chicken broth, and your pasta.
3Head to the store and get an onion, bell pepper, celery, garlic, green onion, about a pound of chicken (thigh or breast), your favorite smoked sausage, tomato paste, cream of chicken, chicken broth, and your pasta.
4Cook down the sausage in some bacon grease until nice and rendered down.
5Cook down the sausage in some bacon grease until nice and rendered down.
6Cook down the sausage in some bacon grease until nice and rendered down.
7Remove the sausage and set it aside.
8Remove the sausage and set it aside.
9Remove the sausage and set it aside.
10Season the chicken with salt and pepper and cook it in the same pan.
11Season the chicken with salt and pepper and cook it in the same pan.
12Season the chicken with salt and pepper and cook it in the same pan.
13Put the cooked chicken to the side with the sausage.
14Put the cooked chicken to the side with the sausage.
15Put the cooked chicken to the side with the sausage.
16Cook down the 'holy trinity' of vegetables (onion, bell pepper, celery) in the same pan.
17Cook down the 'holy trinity' of vegetables (onion, bell pepper, celery) in the same pan.
18Cook down the 'holy trinity' of vegetables (onion, bell pepper, celery) in the same pan.
19Add garlic and cook down for another 30 seconds or so.
20Add garlic and cook down for another 30 seconds or so.
21Add garlic and cook down for another 30 seconds or so.
22Add tomato paste and mix it in.
23Add tomato paste and mix it in.
24Add tomato paste and mix it in.
25Add a whole can of cream of chicken and mix until well combined.
26Add a whole can of cream of chicken and mix until well combined.
27Add a whole can of cream of chicken and mix until well combined.
28Add your favorite pasta along with the cooked meat and its drippings.
29Add your favorite pasta along with the cooked meat and its drippings.
30Add your favorite pasta along with the cooked meat and its drippings.
31Add four cups of chicken broth.
32Add four cups of chicken broth.
33Add four cups of chicken broth.
34Season it up with some dry thyme and Southern Made Creole seasoning.
35Season it up with some dry thyme and Southern Made Creole seasoning.
36Season it up with some dry thyme and Southern Made Creole seasoning.
37Mix it up and add two bay leaves.
38Mix it up and add two bay leaves.
39Mix it up and add two bay leaves.
40Bring it to a boil.
41Bring it to a boil.
42Bring it to a boil.
43Reduce it to a simmer.
44Reduce it to a simmer.
45Reduce it to a simmer.
46Cover it up for about 15 minutes.
47Cover it up for about 15 minutes.
48Cover it up for about 15 minutes.
49Take the top off and remove the bay leaves.
50Take the top off and remove the bay leaves.
51Take the top off and remove the bay leaves.
52Add as much green onion as desired.
53Add as much green onion as desired.
54Add as much green onion as desired.
55Mix it up.
56Mix it up.
57Mix it up.
58Plate it and feed the family.
59Plate it and feed the family.
60Plate it and feed the family.
Ingredients
1 onion
1 onion
1 onion
1 bell pepper
1 bell pepper
1 bell pepper
1 celery
1 celery
1 celery
garlic
garlic
garlic
green onion
green onion
green onion
1 pound chicken
1 pound chicken
1 pound chicken
smoked sausage
smoked sausage
smoked sausage
tomato paste
tomato paste
tomato paste
1 can cream of chicken
1 can cream of chicken
1 can cream of chicken
4 cups chicken broth
4 cups chicken broth
4 cups chicken broth
pasta
pasta
pasta
bacon grease
bacon grease
bacon grease
salt
salt
salt
pepper
pepper
pepper
dry thyme
dry thyme
dry thyme
Southern Made Creole seasoning
Southern Made Creole seasoning
Southern Made Creole seasoning
2 bay leaves
2 bay leaves
2 bay leaves
Equipment
pan
Tips
Cook sausage until nice and rendered down.
Season chicken with just salt and pepper.
The moisture from the holy trinity of vegetables will help deglaze the bottom of the pan.
If you ain't sneezing, it ain't seasoned when it comes to Creole seasoning.