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

INGREDIENTS: 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.   Directions: 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.