I debated if I should post this recipe today because even though this is a very easy and delicious dinner – the photos just didn’t really show that. I mean this dinner has it all. There’s leafy kale, Vitamin C packed red peppers, cute little back-eyed peas, smokey vegan bacon and big Creole kick. It’s great.
It’s also one of those almost one pot wonders that Americans have come to know as “skillets.”
Back in my wasted youth, my friends and I used to call each other “Home Skillet” when we were feeling what Emerson called “the comradery of peers.”
So I guess it makes sense that an easy dinner than requires less clean up would earn this term of endearment. I mean we loved it. During all the soul crushing recording of receipts and organizing papers that was going on around ehre last week — there was this recipe to look forward to. Not just as a dinner but for lunch the next day as leftovers. Yeah. This dinner is my “Home Skillet.”
Louisiana Vegan Chicken Skillet Dinner
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1/2 Box Gemelli or Macaroni
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6 Slices Vegan Bacon or Smoked Tempeh (diced)
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2 Cups of Your Favorite Vegan Chicken (we used gardein this time)
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1 Large Red Pepper (diced)
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1 Red Onion (diced)
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1 Cup Raw Kale (chopped)
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1 Can Black Eyed Peas (drained and rinsed)
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1/2 Cup Better Than Bouillon – Vegan Chicken Broth (prepared per instructions on the package)
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1 Table Vegan Worcestershire Sauce
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2 1/2 teaspoons Tony Chachere’s Creole Seasoning
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1 Clove Garlic (minced)
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2 Tablespoons Fresh Parsley (diced)
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1 Tablespoon White Wine
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Olive Oil Cooing Spray
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Dashes of Liquid Smoke
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Hot Sauce
PS – I’m exhausted.
3 thoughts on “The Betty Crocker Project : Louisiana Vegan Chicken Skillet Dinner”
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I came across your blog via your Fresh Berry and Tea Tart (Julia Child) on another blog. I am a new follower and look forward to trying your recipes. Have a great day!
is there anything i san us to sub for creole seasoning? i am (seriously) a loooong way from any place that could have something vaguely close to creole seasoning.
thanks 😉
Well this seasoning combo is mostly salt, garlic pepper, chili powder, garlic powder, paprika and crushed red pepper flakes. I think you can make your own mix using those ingredients in the amount you'd like (you know if you like it hot adding more chili powder than salt) and then using that.
There are also seasoning combos out there in most grocery stores that have similar ingredients but might be called “Tex Mex” or maybe “Spicy BBQ” – so if you don't want to get all mad scientist and DIY – there's always that. I find the spice combos are a great way for people who aren't that into cooking to diversify their kitchen for less than filling a hug spice rack with bottles they may never use more than a few times. I mean you can use those spice combos on popcorn, on bagels with cream cheese or on baked potatoes. They're usually pretty versatile. They do usually have salt in them though – so it's a tough call.