• 1 pound smoked sausage (I like eckrich smoked beef sausage, but learned it can be hard to find).
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon dried whole thyme
  • 1/8 teaspoon sweet paprika
  • 1 teaspoon pepper
  • 1 16 ounces can tomato sauce
  • 4 cloves garlic minced
  • 1 bunch green onions
  • 1 cup hopped celery
  • 1 cup chopped onion
  • 1/4 cup all-purpose flour
  • 1/4 cup vegetable oil
  • 1 pound chicken breast (boneless, skinless) cut into approximately 1 inch pieces
  • 1/8 teaspoon black pepper


  1. Approximately 3 cups of cooked brown rice (1-1/2 Cups uncooked). Brown rice takes about 50 minutes to cook. Put the rice on an allow to cook while you are preparing the meat and veggie portion of the dish. Then add hot cooked rice and mix well
  2. Cook sausage in a large Dutch oven until browned
  3. Remove Sausage from the pan place in a heat resistance bowl.
  4. Add the chicken breast to the Dutch oven
  5. Cook chicken breast until done, no longer pink inside
  6. Remove chicken from the Dutch oven; add to the bowl containing the sausage
  7. Note: I usually set the oven to warm and place the oven proof bowl containing the sausage and chicken mixture into the oven to keep the mixture warm.
  8. Heat oil in the Dutch oven
  9. Add the flour over medium high heat stirring constantly, until mixture turns the color of a copper penny. Note, this step can take a while, 30 – 40 minutes
  10. Stir in onion, celery, and green onions, garlic
  11. Cook over medium heat stirring frequently for about 10 minutes
  12. Add tomato sauce and seasonings
  13. Reduce heat and let simmer for about 10 minutes, stirring occasionally
  14. Stir in sausage and chicken
  15. Cook until thoroughly heated
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