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1. Boil water. Add chicken breast, return to boil, then cover & turn off heat. Leave covered for 20 minutes, drain & set aside. When cool, shred into bite sized pieces & season with Creole seasoning, salt, and pepper.
2. Cook sausage until carmelized, about 5 minutes. Add onions, peppers, & celery to the pan & cook until soft, about 4-5 minutes. Add the garlic and sauté until fragrant, about 30 seconds.
3. Add the beans, stock, fresh thyme, & bay leaf & bring to a boil, then reduce to simmer. Add the chicken
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