Tuesday, February 5, 2013

Creole Chicken and Sausage

Food for the Soul!

I have been eating and cooking Creole Chicken and Sausage for as long as I can remember. You can make this dish as spicy or as smokey as you like, depending on the type of sausage you use.

Sometimes I use an andouille sausage for a more smokey dish, or sometimes I use the hottest hot links I can find to bring on the heat! It all depends on what heat level you are feeling.

This dish truly is southern goodness at it's best.

Creole Chicken and Sausage is the perfect meal to make during winter. You can make this in a pot on the stove are throw all the ingredients in a crock pot and let it cook for about 4-6 hours and enjoy.

I make a brown roux, saute all my vegetables in the roux and then add my chicken back to the pot. I used an Italian parsley in this dish because I use Italian parsley in everything I cook. I love the flavor of it.

Place the hot tomato sauce, broth and allow the mixture to cook for about 30 minutes and enjoy this served over hot rice. This is the perfect dish for a side of hot buttered cornbread.

Creole Chicken and Sausage

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Servings 4-6


4 boneless chicken breasts, sliced into tenders
1 lb. smoked hot sausage, sliced about 1” thick
1/2 cup extra virgin olive oil
1/2 cup flour
2 tbsp. butter
1/2 c. chopped white onion
1/2 c. chopped red onion
3/4 c. chopped celery
1/2 c. chopped bell pepper
1/4 c. diced garlic
2 bay leaves
1 small can of hot tomato sauce
32 oz. chicken broth use 1/2 this amount if cooking in a crock pot.
1 tbsp. oregano, dried
1 tbsp. creole seasoning
1 tbsp. garlic powder
1 tbsp. onion powder
½ tbsp. paprika
½ tbsp. chili powder
½ tbsp. Italian seasonings
1 tsp. thyme, dried
1 tsp. cayenne pepper (optional)
1/2 cup sliced green onions
1/4 cup chopped parsley
Hot rice to serve with.


In a large pot or stock pot, heat oil over medium high heat. Mix seasoning blend up and set aside. Season chicken breasts with about 3 tablespoons of seasoning blend. 

Sauté chicken in oil until browned on each side, remove from pot and set aside. Add butter to pan and allow to melt. Add flour to oil and butter mixture and whisk well for about 5-7 minutes making a brown roux. Watch carefully not to burn roux, lower heat if needed.   

Add all the vegetables and 1 tablespoon of seasoning blend to the roux cook about 3-5 minutes. Add bay leaves and tomato sauce, and chicken broth mixing well. Bring mixture to boil and reduce to simmer. 

Add chicken breasts, and sausage to the sauce, cover pot and allow to cook about 30 minutes, stirring occasionally.

Serve with hot rice.


  1. Replies
    1. Thanks Sheena,
      It's a quick 1 pot meal or crock pot meal if you want to make it really easy.

  2. Pinning this and making it soon. I don't own Creole seasoning is a there a brand that you recommend?

    1. Hello Diane,
      Tony Chachere's is good, but if you use it don't add any extra salt to your food. Here is a link. http://www.tonychachere.com/ If you can't find creole seasoning a little Lawrys seasoning salt is excellent. Thanks for pinning!

  3. Thanks for sharing this recipe! It looks so good. I’m not a big fan of long and tedious preparations when it comes to cooking, but in this case, I can see why it takes so long to make sure that every ingredient is cooked. It looks so tasty and probably even better when I finally get to taste it. I certainly hope that I don’t mess up while making it though.

    Alex Staff

    1. This comment has been removed by the author.

    2. Oh Alex, I do agree. I want my baby girl to understand all the recipes because she loves to cook so I break down every detail. LOL, When I was growing up my mother would have never went through all these steps. It's funny everything was put into the pot, cooked and it came out perfect. It's so hard, I am not use to recipes unless I am baking and my mother looks at me strange when she see me writing recipes down because we just don't use them. I told my daughter use my recipe the first time only, then adjust the recipe to make it taste the way you like it, and that's how you cook.

  4. Making this right now and it smells delicious! I'm assuming you add the sausage when you add the chicken? I don't see it in the recipe.

    1. Correct Teresa, I normally add the sausage and chicken at the same time. LOL


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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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