Updated: Jan 17
Spicy, flavorful, easy to make traditional Creole Chicken. The perfect comfort dish!
Prep time: 10 minutes
Cooking time about 20 minutes
Serves 4 to 6 people
This simple yet flavorful creole recipe is a favorite of mine. In less than 30 minutes I can produce a crowd pleaser that seems to always be well received by everyone at the dinner table.
I really love creole cooking. It always takes me to a place of comfort. It reminds me of my mom's cooking: full of flavor and satisfying. Creole cuisine is not subtle when it comes to big flavors, and that's why it is so popular.
Creole cuisine is native to New Orleans but its influences are a combination of cultural legacies that affected the area. Native American, French, Spanish, Caribbean, African, and even Middle Eastern cuisines came all together and the results could not be more spectacular. Creole cooking produces some of the most delicious and satisfying dishes in the world.
What is the flavor profile?
Savory, spicy, with sweet notes from the tomatoes.
What are the ingredients for this dish?
Chicken, the "Trinity", crushed tomatoes, Gluten Free Worcestershire sauce, garlic, bay leaves, andouille sausage (optional), my own homemade Cajun mix, fresh parsley and green onions...and hot sauce (optional).
What is "The Trinity"?
The Trinity is the base for any creole dish. It is green bell pepper, celery and onions cooked together to create an intense flavor and aroma associated with this cooking style.
Can I make substitutions?
You can substitute the chicken for shrimp. That is another famous creole dish: Shrimp Creole.
What will I need to make this dish?
This is a one pot or skillet dish. Aside from that, you will need a knife and a wooden spoon.
Can I make this dish in a crockpot or an Instant pot?
Yes! That is the beauty of this dish: you can put all the ingredients together in a pot and let it cook until it is ready.
Are there other Creole dishes I could make?
You can find them all here in this website.
The Following information regarding Creole cooking was published by Bethany Ewald Boltman in 1998.
What is creole cooking?
The inhabitants of New Orleans created Creole cuisine, a subtle group of dishes utilizing spices and rich sauces.
This harmonious cuisine, born out of the mixture of cultures, evolved because of Louisiana’s geographical isolation, plus its settlers’ hardships, pride, instinct, and the Latin cultural desire to eat well. For two centuries Creole cuisine kept changing to satisfy the needs and tastes of each new group who came to settle in Louisiana. Nowadays, starting with breakfast, with its calas (rice cakes) served with cane syrup, all the way through to the after-dinner treats of café brûlot and pecan pralines, the inhabitants of south Louisiana happily eat a unique diet.
Are Creole and Cajun cooking the same?
No. It is a popular misconception that the terms Creole and Cajun are interchangeable. While there are similarities, Creole is the sophisticated, worldly urbanite and Cajun is the provincial country cousin. The inhabitants of New Orleans created Creole cuisine, a subtle group of dishes utilizing spices and rich sauces. The Cajuns, having settled at a later date in more remote areas of the Louisiana countryside, had to improvise with ingredients readily available in the bayous.
2 or 3 pounds of chicken breasts (cut into thin strips)
1 large green bell pepper (seeded and chopped)
1 large yellow onion (chopped)
4 celery sticks (chopped)
5 cloves of garlic (peeled and minced)
2 bay leaves
6 green onions (chopped)
A handful of fresh parsley (chopped)
1 28 oz can of crushed tomatoes
4 tablespoons of Lea & Perrins Gluten Free Worcestershire Sauce
1/2 pound of Smoked Andouille Sausage (optional/ chopped into small bits or disks)
Hot sauce (optional)
Joe's Cajun Spices Mix
Joe's Cajun Spices Blend
1 tablespoon of sea Salt
1 tablespoon of course black pepper
1 tablespoon of onion powder
1 tablespoon of garlic powder
1 tablespoon of Spanish paprika
1 teaspoon of cayenne pepper
Season the chicken with 2 tablespoon of Joe's Cajun Spices mix and 2 tablespoons of Worcestershire sauce. Set aside.
In a large skillet over medium high heat, add 4 tablespoons of vegetable oil.
Cook the celery, onion, and bell pepper for 5 minutes. Add the garlic and cook until fragrant. Add the crushed tomatoes and bay leaves. Reduce the heat to medium low and cook for 5 minutes.
Add the chicken and 2 tablespoons of Worcestershire sauce. Cover and reduce to a simmer. Let it cook for 10 minutes or until the chicken is cooked. The thinner you cut the chicken the faster it will cook.
Once the chicken is cooked, taste for seasonings. Add more of the Cajun Spices Mix if needed. Do not add more than 3 tablespoons of the cajun spice mix. It will make the dish very spicy... unless you like really really REALLY spicy food.
Add the andouille sausage and parsley. Cook for another 5 minutes.
Remove from heat, serve and top with green onions.
Serve over rice and add hot sauce as desired.
Printable PDF Recipe below: