Creole Style Skillet Dinner Food

CHICKEN CREOLE

Steps:

• Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large skillet over medium heat, brown chicken in oil; remove and set aside. In the same skillet, saute onion, celery, green pepper and garlic until tender. Stir in tomatoes, water, paprika, remaining 1/4 teaspoon salt, cayenne pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add chicken. Whisk cornstarch and cold water until smooth; stir into chicken mixture and bring to a boil. Simmer, uncovered, until chicken is tender, 10-15 minutes. Remove bay leaf before serving. If desired, serve with rice.

KIELBASA SAUSAGE AND RICE

Steps:

• Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add onion, garlic and bell pepper to skillet. Cover; cook 3 to 5 minutes, stirring once, until vegetables are crisp-tender.
• Stir in kielbasa, tomatoes, broth, salt and Cajun seasoning. Heat to boiling; stir in rice. Heat to boiling; reduce heat to low. Cook 8 to 10 minutes or until rice is tender. Fluff with fork before serving. Serve with pepper sauce.

CREOLE-STYLE SKILLET DINNER

Steps:

• Heat 10-inch nonstick skillet over medium-high heat. Add onion and bell pepper; cover and cook, stirring once, until vegetables are crisp-tender.
• Stir in kielbasa, tomatoes and water. Heat to boiling. Stir in rice; return to boiling. Reduce heat to low; cook about 5 minutes or until rice is tender. Fluff with fork before serving. If desired, serve with red pepper sauce.

CREOLE SKILLET DINNER

Steps:

• In a saucepan, bring the broth, rice, onion, 1 teaspoon garlic, chili powder, salt, turmeric, pepper and bay leaf to a boil. Reduce heat; cover and simmer until rice is tender, about 20 minutes. Discard bay leaf. , In a skillet over medium-high heat, saute the next 7 ingredients and remaining garlic in butter for 2 minutes. Add mushrooms; cook until peppers are crisp-tender. Add tomato and peas; heat through. Remove from the heat. Add rice; keep warm. , In another skillet, cook and stir chicken in lemon juice over medium-high heat until no longer pink. Add to rice mixture; toss. Top with almonds.

CREOLE-STYLE PORK

Steps:

• For sauce, stir together tomato juice cornstarch, chili powder, lemon juice, sugar, red pepper, & 1/4C water. Set aside.
• Spray lARGE SKILLET WITH COOKING SPRAY & heat to medium high heat.
• Add celery stirring for 2 minutes, add green pepper and thawed green beans; stir-fry bout 1 1/2minutes or until veggies are tender-crisp.
• Remove, and add oil to hot skillet or wok, if necessary. Add pork and stir fry 2-3 minutesor until no longer pink. Remove from skillet.
• Stir sauce and add to center of skillet /wok. Cook & stir until bubbly & thickened.
• Return vegetables/pork & stir all ingredients together to coat.
• Cook & stir for 2 minutes.
• Servewith rice.

CHICKEN CREOLE

Steps:

• Saute chicken pieces in the oil until no longer pink. Remove and keep warm. In the same skillet, saute the onion, green pepper and celery in the remaining oil until tender. Stir in the tomatoes, broth, tomato paste and seasonings.
• Bring to a boil, reduce heat; cover and simmer for 5 minutes. Return chicken to the pan; heat through. Serve with rice. Makes about 8 servings.

CREOLE

Steps:

• Saute onion, bell pepper and sausage in oil in a large skillet.
• Add remaining ingredients.
• Bring to a boil, stirring well.
• Cover and simmer until liquid is absorbed, and rice is tneder, about 10-12 minutes. (The amount of water needs to be adjusted to suit the brand of rice you are using.).
• Remove from heat, and let rest 5 minutes before serving.