Recipe: Perfect Creole Chicken and Sauce

Recipe: Perfect Creole Chicken and Sauce Delicious, fresh and tasty.

Creole Chicken and Sauce. The difference is the combination of spices. For example in Louisiana, Creole Chicken is chicken cooked in a vegetable tomato sauce. In Haiti, the difference is the sauce that is made with tomato sauce and spices and added to the chicken after it has been marinated, boiled, and finally pan-fried for browning.

Some cream or milk is stirred into the sauce near the end of cooking time, making a flavorful "gravy" to serve along with the chicken.

In a large skillet, heat the oil over medium heat.

Add the garlic, onion, celery and bell pepper.

You can have Creole Chicken and Sauce using 25 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Creole Chicken and Sauce

1. You need of Creole Sauce.

2. It’s 2 ounce of butter.

3. Prepare 8 ounces of andouille sausage (smoked sausage) cut into dice or rounds.

4. It’s 6 ounces of sweet onions – julienned.

5. Prepare 6 ounces of red bell pepper – julienned.

6. Prepare 2 stalks of celery – julienned.

7. You need 4 cloves of garlic – minced.

8. Prepare 1 of each bay leaf.

9. Prepare 2 teaspoons of paprika.

10. You need 14 ounce of can petite diced tomatoes- with the juice.

11. Prepare 2 cups of chicken stock.

12. You need 2 teaspoons of Worcestershire sauce.

13. You need 2 teaspoons of Crystal hot sauce.

14. Prepare 1 teaspoon of salt.

15. Prepare 2 teaspoons of Cajun seasoning.

16. You need 4 tablespoons of water.

17. You need of Creole Chicken.

18. It’s 1 pound of chicken, sliced ¼ inch thick and lightly seasoned with salt and pepper.

19. You need of Seasoned flour.

20. You need 1 cup of flour.

21. It’s 1 teaspoon of salt.

22. It’s 1 teaspoon of Cajun seasoning.

23. It’s 1 teaspoon of garlic powder.

24. You need 1 teaspoon of oregano.

25. You need 2 ounces of oil as needed.

Creole Chicken and Sausage - Meal Prep Style!

Shredded chicken, andouille sausage, creole seasoning, a rich tomato sauce, veggies, and rice.

Remove the chicken from the oven and add the pieces to the pot of Creole sauce.

Place chicken in a baking pan or baking dish and squeeze lemon juice over.

Creole Chicken and Sauce step by step

1. Creole Sauce.

2. Sauté andouille sausage, onions, peppers, celery, garlic and bay leaf in butter for 3-5 minutes or until tender over a medium high heat..

3. Add paprika, creole seasoning, diced tomatoes, and chicken stock..

4. Stir well and add hot sauce, Worcestershire sauce, and salt..

5. Simmer lightly for about 10 minutes.

6. Mix the cornstarch with the water and stir into the sauce and simmer for 3 minutes and set aside.

7. Cajun Chicken.

8. Cut the chicken into ¼ inch stripes (thin)..

9. Mix together the dry ingredients and coat the chicken with the seasoned flour and shake off the excess..

10. In a large sauté pan heat the oil and brown on both sides of the chicken. (add more oil if needed).

11. Remove excess oil and add Creole sauce and chicken together and simmer 10 – 15 minutes. Adjust seasoning as needed (Note* If it seems thick you can add additional chicken stock to thin the sauce :).

In a small bowl combine onion powder, thyme, ground rosemary, salt, and ground black pepper.

This flavorful Creole sauce works well with with shrimp, chicken, or sausage for a quick and easy meal to serve over hot cooked rice.

In a large skillet over medium heat, brown chicken in oil; remove and set aside.

In the same skillet, saute onion, celery, green pepper and garlic until tender.

The sauce is a mixture of chicken broth, heavy cream, creole mustard, honey, and thyme.