Make this creole chicken recipe with andouille sausage and homemade chicken creole sauce. The chicken and sausage that are cooked in this sauce forms a rich filling dish served over rice.
This rich and spicy Creole chicken recipe starts with the holy trinity of cooking. The “holy trinity” in Cajun cuisine and Louisiana Creole cuisine consists of onions, bell peppers and celery. This is the basis of most of the dishes from this region. This chicken andouille sausage creole dish simmers on the stove marrying all the spices and tomatoes in the chicken creole sauce.
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Creole Chicken is a dish that contains a tomato-based sauce. Because it contains tomatoes, that makes it a Creole sauce and not a Cajun sauce. One of the main differences between Creole Cooking and Cajun Cooking is the addition of tomatoes or tomato based sauce.
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
How to make Creole Chicken and andouille sausage:
In a small bowl mix 2 tsp creole seasoning (we used Tony Chachere’s), ¼ tsp poultry seasoning and 1 tsp seasoned salt.
Place chicken pieces into a medium sized bowl and coat with seasoning mix. Cover and place in refrigerator until ready to use.
Melt the butter in a large pot or dutch oven over medium heat. Add the mixture of chopped onions, celery, bell pepper, and garlic.
Sauté the vegetables until they are soft and onions are translucent, about 10 minutes.
Add the drained diced tomatoes and the tomato sauce. Stir all ingredients together.
Add the ½ tsp. Creole Seasoning plus oregano, basil, thyme, sugar and bay leaves to the creole chicken sauce. Add ½ tsp. cayenne pepper or if you wish it to not be so spicy, only add ¼ tsp. Add ½ cup of water and let simmer for 10-15 minutes.
Take chicken out of refrigerator. Add the links of uncooked andouille sausage and the seasoned chicken pieces in the sauce. Make sure all the meat is completely submerged in the creole chicken sauce. Lower the temperature to low medium heat and cover with lid and cook for 2 hours.
When chicken is falling off the bone, remove as many bones as you can. Remove the sausages, slice and return them to the creole chicken pot. Cook for 20 minutes without the lid to allow the sauce to thicken.
Use a rice cooker and make rice following the instructions on the cooker. You can make rice in a pot with boiling water but I always mess it up. Yep I’m a stirrer and that’s not a good thing for making rice. So we always use a rice cooker.
Then serve this Creole Chicken over Rice with additional Tabasco on the side.
Other New Orleans Recipes:
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Creole Chicken Recipe
Equipment
- Small Bowl for spice rub
- Dutch Oven or large pot
Ingredients
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
- 1 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 links uncooked
- 3 pounds chicken thighs and breasts skinless
- 2 cups White Rice uncooked
Instructions
- In a small bowl mix 2 teaspoons creole seasoning (we used Tony Chachere’s), ¼ teaspoon poultry seasoning and 1 teaspoon seasoned salt.
- Place chicken pieces into a medium sized bowl and coat with seasoning mix. Cover and place in refrigerator until ready to use.
- Melt the butter in a large pot or dutch oven over medium heat. Add the mixture of chopped onions, celery, bell pepper, and garlic.
- Sauté the vegetables until they are soft and onions are translucent, about 10 minutes.
- Add the drained diced tomatoes and the tomato sauce. Stir all ingredients together.
- Add the ½ tsp. Creole Seasoning plus oregano, basil, thyme, sugar and bay leaves to the creole chicken sauce. Add ½ tsp. cayenne pepper or if you wish it to not be so spicy, only add ¼ tsp. Add ½ cup of water and let simmer for 10-15 minutes.
- Take chicken out of refrigerator. Add the links of uncooked andouille sausage and the seasoned chicken pieces in the sauce. Make sure all the meat is completely submerged in the creole chicken sauce. Lower the temperature to low medium heat and cover with lid and cook for 2 hours.
- When chicken is done and is falling off the bone, remove as many bones as you can. Remove the sausages, slice and return them to the creole chicken pot.
- Cook for 20 minutes without the lid to allow the sauce to thicken.
- Use a rice cooker and make rice following the instructions on the cooker. Then serve this Chicken Creole with Rice with additional Tabasco on the side.
Nutrition
