Down here we call it supper, you know, as opposed to dinner. Dinner to us is a bit more formal, when company’s coming over and you gotta polish the silver, press the napkins and make the goblets sparkle. But when it’s just family and kin, really close friends, its everyday stoneware and paper napkins. Heck, the glasses need not match. That’s when it’s okay to serve right out of the skillet. This recipe is pretty darn good, if I may say so, and it’s a snap to make. One pot, simple pantry ingredients and the best part folks, it will only take you about 30 minutes. Enjoy!
Creole Skillet Supper
1 1/2 large onions, diced
2 cloves garlic, minced
1 cup cooked chicken, diced
4 oz turkey kielbasa, thinly sliced
1 cup crushed tomatoes
1/2 cup frozen cut okra
2 cups chicken broth
3 bay leaves
2 tablespoons Worcestershire sauce
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
Cayenne pepper to taste
1 green bell pepper, diced
In a large skillet over medium heat, sauté onion and garlic until onion is translucent.
Add remaining ingredients except bell pepper
Simmer until most of the liquid is evaporated. Remove bay leaves.
Stir in the green pepper, add cayenne to taste and adjust seasonings if needed. Cook another few minutes.
Serve over cooked rice.