My take on a traditional Creole recipe.
Heat oil in a large saucepan. Add chicken and sausage and cook until browned, about 5 minutes. Stir in ham and cook for a further 5 minutes. Add onion, garlic, capsicum, tomatoes, sweet corn, stock, thyme and bay leaf, and bring to a boil, stirring well. Stir in rice. When liquid returns to a boil, reduce the heat and cover the pan. Simmer on low for 10 minutes. Quickly stir in zucchini and recover pan. Remove pan from the heat and set aside for 20 minutes, without removing lid. Season with salt and pepper to taste.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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