Creole Chicken Recipe

This rich, spicy Creole Chicken featuring smoky andouille sausage brings the vibrant flavors of New Orleans straight to your kitchen. Built on the classic “holy trinity” of onions, bell peppers, and celery, the perfectly seasoned chicken simmers in a bold tomato-based sauce for a hearty, soul-warming dish that’s pure comfort food. Serve it over steamed rice and enjoy an authentic taste of Louisiana in every satisfying bite.

What sets Creole cuisine apart from Cajun is the generous use of tomatoes—it’s the hallmark of that rich, vibrant tomato-based sauce you find in classics like this Chicken Creole with smoky andouille sausage. While Cajun dishes often skip the tomatoes for a darker, roux-heavy profile, Creole cooking embraces them for a brighter, more cosmopolitan flavor rooted in New Orleans’ diverse influences.

Bring the bold tastes of New Orleans to your table with this hearty, spicy Creole chicken. Starting with the essential “holy trinity” of onions, bell peppers, and celery, the well-seasoned chicken and sausage simmer in a luscious tomato sauce, creating a comforting, stick-to-your-ribs meal that’s pure Southern soul. Serve over rice for an authentic Louisiana experience you’ll crave again and again.

Creole Chicken Recipe:

Ingredients for chicken rub:

• 1 teaspoon seasoned salt
• ¼ teaspoon poultry seasoning
• 2 teaspoons Creole Seasoning

Ingredients for chicken and sausage creole

• 4 Tablespoons butter
• 1 cup chopped onion
• ¾ cup chopped green bell pepper
• ¾ cup chopped celery
• 30 ounces tomato sauce
• 14.5 ounce can chopped tomatoes, drained
• 3 cloves garlic, minced (3 teaspoons chopped garlic)
• ½  teaspoon  Creole Seasoning
•   ¼ or  ½ teaspoon cayenne pepper, to your desired spiciness 
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 2 teaspoons dried thyme
• 3 bay leaves
• 2 teaspoons sugar (to cut the acid of the tomatoes)
• 1 pound Andouille Sausage link, uncooked
• 3 pounds bone in skinless chicken thighs and breasts
• 2 cups of White Rice, uncooked

Equipment Needed:

• Mixing Bowl
• Small Bowl for spices
• Dutch oven or large spot
• Rice Cooker, optional but recommended

How to make Creole  Chicken and andouille sausage:

• In a small bowl, combine 2 teaspoons Creole seasoning (we like Tony Chachere’s), ¼ teaspoon poultry seasoning, and 1 teaspoon seasoned salt.

• Place the chicken pieces in a medium bowl and toss to coat evenly with the seasoning mixture. Cover the bowl and refrigerate until ready to use.

• Melt the butter in a large pot or Dutch oven over medium heat.
• Add the chopped onions, celery, bell pepper, and garlic.

• Sauté the vegetables until softened and the onions are translucent, about 10 minutes.

• Add the drained diced tomatoes and tomato sauce, then stir everything together to combine.

• Add ½ teaspoon Creole seasoning along with the oregano, basil, thyme, sugar, and bay leaves to the sauce.
• Stir in ½ teaspoon cayenne pepper for full spice, or reduce to ¼ teaspoon for a milder version.
• Pour in ½ cup of water and let the sauce simmer for 10–15 minutes.

• Remove the chicken from the refrigerator.
• Add the uncooked andouille sausage links and the seasoned chicken pieces to the sauce, ensuring all the meat is fully submerged.
• Reduce the heat to medium-low, cover with a lid, and simmer for 2 hours.

• Once the chicken is tender and falling off the bone, remove as many bones as possible.
• Take out the andouille sausage links, slice them into rounds, and return them to the pot.
• Continue cooking uncovered for 20 minutes to allow the sauce to thicken.

• Cook rice according to your rice cooker’s instructions—we highly recommend using one for perfect, fluffy results every time. (Stovetop rice works too, but if you’re like me and can’t resist stirring, a rice cooker is a lifesaver!)

 Serve this hearty Creole Chicken over fluffy rice, with extra Tabasco on the side for an authentic Louisiana spice kick. With its iconic “holy trinity” of onions, bell peppers, and celery simmered in a rich tomato-based sauce, this dish captures the lively spirit of New Orleans in every bite.

More than just dinner, this Creole Chicken brings Louisiana’s vibrant soul to your table—tender chicken, smoky andouille sausage, and a deeply flavorful, tomato-kissed sauce. Perfect for cozy family meals or impressing guests, it’s a bold classic you’ll want to make again and again. Try it—you’ll love it!

Other New Orleans Recipes:

• Creole Black-eyed Peas and Rice
• Jambalaya
• Beignets
• Cajun Blackening Spice Mix