Heartland Cooks 10/11 - Roshelle's Spicy Creole Chicken - KFVS12 News & Weather Cape Girardeau, Carbondale, Poplar Bluff

Heartland Cooks 10/11 - Roshelle's Spicy Creole Chicken

Posted: Updated:
Roshelle, a breast cancer survivor, shares her recipe with Heartland News. Roshelle, a breast cancer survivor, shares her recipe with Heartland News.
Roshelle's Creole chicken dish that’s sure to spice up your dinner table! Roshelle's Creole chicken dish that’s sure to spice up your dinner table!
  • What's Cooking NowMore>>

  • Favorite Recipe Collections

    Favorite Recipe Collections

    Check here for the full archive of recipe collections.
    Check here for the full archive of recipe collections.
  • Savory pies

    Savory pies

    Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
    Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
  • Graham cracker classics

    Graham cracker classics

    Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.
SIKESTON, MO (KFVS) -

October is Breast Cancer Awareness month, and this week’s Heartland Cook says her time in the kitchen helped her through some of her most trying times as she battled breast cancer. Roshelle Kinder of Sikeston has been cancer-free for a year now, but still loves to bake and cook. Roshelle shares a favorite recipe in her home: a Creole chicken dish that’s sure to spice up your dinner table!

Ingredients:

  • 2 Tablespoons butter
  • 1 Tablespoon oil
  • 1 Lb. Boneless, skinless chicken breast
  • 1 pkg. Polish Sausage
  • 1 Medium Onion (diced)
  • 2 Celery stalks (diced)
  • 1 Green bell pepper (diced)
  • 1 teaspoon Worcestershire sauce
  • Hot sauce (to taste)
  • ¼ cup flour
  • 2 Tablespoons chicken base
  • 1 cup Water
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 2 bay leaves
  • 2 pinches Cayenne pepper
  • 1 teaspoon poultry seasoning
  • 1 14 oz. can whole (or diced) tomatoes
  • Salt & Pepper to taste
  • Chopped green onion (garnish)

Directions:

Cut chicken and polish sausage into bite-sized pieces. Melt oil and butter in large pot on medium high heat. Add salt and pepper and sauté chicken until it is no longer pink. Add polish sausage and sauté another 2 minutes.

Add diced onion, celery and green bell pepper. Sauté until onions are translucent and soft. Add cumin, chili powder, cayenne pepper, poultry seasoning, bay leaves and stir.

Add flour, chicken base and water (you can substitute one can of chicken broth, but Roshelle prefers chicken base and water).

Add tomatoes, Worcestershire and hot sauce and mix well.

Allow pot to simmer for 5 – 10 minutes.

Serve on a bed of rice and top with chopped green onion.

Roshelle’s tip: serve with cornbread muffins for an even better flavor!

Copyright 2013 KFVS. All rights reserved.
Powered by WorldNow

310 Broadway
Cape Girardeau, MO 63701

FCC Public File
publicfile@kfvs12.com
573-335-1212
EEO Report
Closed Captioning

All content © Copyright 2000 - 2014 Worldnow and KFVS12. All Rights Reserved.
For more information on this site, please read our Privacy Policy and Terms of Service.