Hands On Time: 15 minutes
Total Time: 1 hour and 15 minutes
1 (8-ounce) can tomato sauce
1 (10-ounce) can diced tomatoes and chile peppers, mild or hot
1 (10 1/2-ounce) can condensed French onion soup
1 (10 1/2-ounce) can condensed beef broth
1 (4-ounce) jar sliced mushrooms, drained
1 medium onion, chopped
1/2 cup (1 stick) butter, melted
1 pound smoked sausage, cut into pieces
1 1/2 pounds skinless boneless chicken meat, cut into pieces
2 cups uncooked converted rice
Heat oven to 350 degrees.
In a large baking dish, combine the tomato sauce, diced tomatoes, soup, broth, mushrooms, onion and butter. Add the sausage, chicken and rice and stir to combine.
Cover the dish tightly with aluminum foil and bake for 45 minutes to 1 hour until the chicken is done and the rice is tender. (Check it at 30 minutes and add a little water if necessary.) Serve warm.
Per serving: 403 calories (percent of calories from fat, 45), 23 grams protein, 31 grams carbohydrates, 1 gram fiber, 20 grams fat (9 grams saturated), 80 milligrams cholesterol, 1,068 milligrams sodium.
About the recipe
Whip up this flavorful, classic New Orleans dish for a hearty main or serve along side other beloved Cajun dishes for a dinner party fit for Mardi Gras.
When we tested this recipe, we added chopped celery (2 ribs), 1 chopped bell pepper, 2 minced cloves garlic, 1 teaspoon dried thyme and 1 teaspoon ground cayenne, just because.
Andouille sausage is a good choice, but smoked sausage is just fine in this easy recipe. You’ll need either a very large baking dish, such as a deep-dish lasagna pan or two 2-quart baking pans to cook it all without fear of spillover.
We used Uncle Ben’s for the uncooked converted rice in this recipe and Rotel brand diced tomatoes and chile peppers.
Recipe courtesy of Stephanie Chambers.