Gobble

Creole Chicken Stew with Red Beans & Rice

A lean take on a Creole classic with chicken, the "trinity," and a side of red beans and harvest rice.

⏱️ 20 min 🍽️ 2 servings

Cooking Tips

Pat the chicken dry before seasoning for better browning. For a richer sauce, add a tablespoon of butter at the end. Use the alternate steps provided for shrimp or jumbo shrimp options, adjusting cook times accordingly. Season to your preference with the Creole spice mix as you finish the dish.

Ingredients

10 oz Chicken Breast
1 tbsp Creole Spice
1 cup Rice Medley
0.25 cup Red Kidney Beans
0.5 whole Bell Pepper
0.5 whole Onion
0.25 cup Jambalaya Sauce
0 Salt
0 Pepper
0 Cooking Oil
1 tbsp Butter

Tools

Nonstick saute pan with a lid (10 inches or larger)
Nonstick saute pan (10 inches or larger)
Kitchen tongs
Cooking spoon
Paper towels
Plate

Click anywhere to see instructions →

Gobble

Creole Chicken Stew with Red Beans & Rice

A lean take on a Creole classic with chicken, the "trinity," and a side of red beans and harvest rice.

⏱️ 20 min 🍽️ 2 servings

Cooking Tips

Ingredients

10 oz Chicken Breast
1 tbsp Creole Spice
1 cup Rice Medley
0.25 cup Red Kidney Beans
0.5 whole Bell Pepper
0.5 whole Onion
0.25 cup Jambalaya Sauce
0 Salt
0 Pepper
0 Cooking Oil
1 tbsp Butter

Tools

Nonstick saute pan with a lid (10 inches or larger) Nonstick saute pan (10 inches or larger) Kitchen tongs Cooking spoon Paper towels Plate

Mise en Place

Drain and measure beans

Drain the liquid from the red kidney beans. Measure 1/4 cup of red kidney beans and set aside for use. Store the rest for another use.

Prepare chicken

Pat the diced chicken breast dry with paper towels. Season evenly with salt and pepper. Keep ready to cook.

Prepare vegetables and other ingredients

Have diced bell peppers & onions, Creole spice, and jambalaya sauce measured and ready to add to the pan. If using butter, have 1 tbsp ready.

Prepare rice medley and cooking supplies

Have harvest rice medley and cooking oil measured and ready. Gather required pans: 2 nonstick sauté pans (at least 10 inches), kitchen tongs, cooking spoon, and any serving dishes.

Cooking Steps

Prepare Ingredients

Drain the liquid from the red kidney beans. Measure 1/4 cup of the red kidney beans and save the rest for another use. Pat the diced chicken breast dry with paper towels. Season with salt and pepper.

Brown the Chicken

Heat 1-2 tbsp. of cooking oil in a nonstick saute pan over medium heat. When the oil is hot, carefully add the chicken and cook for 3 min, turning the pieces occasionally to brown on all sides.

Cook Vegetables and Sauce

Add the diced bell peppers & onions and season with half of the Creole spice. Cover the pan and cook for 3 min, stirring occasionally. Add the jambalaya sauce, then cover and cook for 3 min. Turn off the heat. For a richer sauce, stir in 1 tbsp. of butter (optional).

Prepare Red Beans & Rice

While the stew is cooking, heat 1 tbsp of cooking oil in a second nonstick saute pan over medium-low heat. When the oil is hot, carefully add the harvest rice medley. Season with salt and half of the remaining Creole spice. Stir in the red kidney beans and cook for 2-3 min, or until heated through. Season to taste with salt and more Creole spice as desired. Turn off the heat.

Plate and Serve

Transfer the red beans and rice to serving bowls and top with the Creole chicken stew.

← Click anywhere to see ingredients