2 large chicken breasts**
1/2 pound smoked sausage, chopped
1 medium onion, chopped
2 stalks celery, chopped
4 tablespoons butter, divided
1 quart homemade chicken broth
1 KNORR tomato bouillon
salt & pepper to taste
1 teaspoon creole seasoning
2 cups long grain rice
  • Melt 2 tablespoons butter in dutch oven over medium high heat.
  • Add onion and celery, sauteing until tender.
  • Add sausage and saute until onion and sausage brown.
  • In a small skillet add remaining 2 tablespoons butter and when melted saute chicken pieces until cooked through.  Add to dutch oven.
  • In a saucepan bring the broth to a simmer and add the bouillon cube and seasonings, cooking until well blended.  Add to the dutch oven.
  • Add the rice and simmer slowly for 30 minutes without peeking for 30 minutes.
  • Serve with a salad and corn bread.
**The easy cheat and flavorful too is to substitute rotisserie chicken pieces which also eliminates the need to saute the chicken.

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