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- Heat the oil in a pan and add the chicken and sausage. Cook until browned. Remove to a plate.
- Fry the celery, red and green peppers for 3 minutes, then return the meat to the pan.
- Add 2-3 tsp of Creole and cook for 2-3 minutes.
- Add the rice, tomatoes and chicken stock. Bring to boil and stir. Cover and simmer gently for 20 minutes or until the liquid is absorbed.
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