Chicken Creole

iVillage Member
Registered: 04-01-2002
Chicken Creole
Wed, 07-17-2013 - 2:08pm

Chicken and Sausage Creole

2 boneless skinless chicken breasts, cut up
2 links smoked sausage (I used turkey sausage)
2 T. olive oil
2. cloves garlic, minced
1 small onion, minced (I supposed you onion lovers want onion in there, but I will only say a small one because it'll be gross if you add more.   Suffice to say I used none.)
3 ribs celery, cut into chunks
1 medium bell pepper, diced
1 large can tomato sauce (28 oz.)
1 capful of liquid shrimp (seafood) boil
2 T. flour
2 cubes chicken bouillon
1 T. lemon juice
3 T. Creole seasoning (I used Tony Chachere's)
2 bay leaves
Hot cooked rice

Heat olive oil in a skillet.   Add garlic, onion (if you use the nasty things), celery, and peppers.   Saute until tender.   Add cooked chicken and sliced sausage.   Simmer in a covered skillet about 10 minutes, stirring occassionally.   I added a few shakes of Creole seasoning to this mixture.

In a large pot, combine tomato sauce. flour. shrimp boil, lemon juice, Creole seasoning, boullion, and bay leaves.   Stir well and simmer approximately 15-20 minutes.   Add chicken/sausage mixture and simmer another 10 minutes.   Serve over rice.