Creole Chicken Recipe

Bring the bold, vibrant flavors of New Orleans right to your dinner table with this hearty Creole Chicken Recipe! Tender chicken and smoky andouille sausage simmer in a rich, tomato-based sauce infused with the classic “holy trinity” of onions, bell peppers, and celery, plus a kick of Creole spices. Perfect served over rice for an authentic Louisiana meal that’s spicy, satisfying, and full of soul..

Course Main Course

Cuisine American, Creole

Keyword chicken creole sauce., creole chicken and andouille sausage, creole chicken and sausage, creole chicken recipe

Prep Time 15

Cook Time 2 20

Total Time 2 35

Servings

Calories 523kcal

Author Evelyn Osborn

Equipment

Mixing Bowls
Small Bowl for spice rub
Dutch Oven or large pot
Rice Cooker optional but highly recommended

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, 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.
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.
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.

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