Chicken-and-Sausage Creole

Introducing the Bailey Farms Sweet Mini-Peppers. The unique size and taste characteristics of this pepper offer a wide range of recipe options and uses. They are great for parties – just stuff, bake and enjoy!

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1 cup uncooked long-grain rice
2 (14 oz) cans low-sodium fat-free chicken broth
1/2 lb smoked sausage, cut into 1/2-inch rounds
1 medium-size yellow onion, chopped (about 2 cups)
1 cup chopped celery
3-4 sweet mini-peppers, stemmed and chopped
2 garlic cloves, minced
3 cups chopped cooked chicken
1 (14 1/2 oz) can diced tomatoes
2 tsp chopped fresh parsley
1 tsp salt
1/8 tsp ground red pepper
2 bay leaves


Prepare rice according to package directions, substituting 2 cups broth for water.

Meanwhile, sauté sausage and next 4 ingredients in a lightly greased Dutch oven over medium-high heat 5 minutes or until vegetables are tender. Stir in remaining broth, chicken, and next 5 ingredients. Bring to a boil over medium-high heat. Reduce heat to low. Simmer, stirring occasionally, 20 minutes. Remove and discard bay leaves, and serve over hot cooked rice.

Serves 6.

Adapted from a recipe from Southern Living, FEBRUARY 2007.