Creole Chicken Recipe

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.

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

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