Creole Chicken and Sauce. This classic Creole sauce is made with canned tomatoes, celery, colorful bell peppers, onions, and garlic, along with seasonings and herbs that make it extra Use the sauce with shrimp, spoon some over fried eggplant, or use it to add flavor and color to plain grilled or baked chicken breasts. Chicken in Creole Sauce or Poulet a L'Haitienne, my recipe for one of the national dishes in Haiti that is mostly served with grains or root vegetables. There are many versions of Poulet a L'Haitienne, Chicken in Creole Sauce, or Poule en Sauce.

I don't really know how to explain it, but it's a like whoa yummy combo we have going on upinhere. Serve with rice and top with cheese, hot sauce, and/or green onions. Check out our full freezer meal posts with all recipes and instructions here! You can cook Creole Chicken and Sauce using 25 ingredients and 11 steps. Here is how you cook that.

Ingredients of Creole Chicken and Sauce

You need of Creole Sauce.
You need 2 ounce of butter.
It's 8 ounces of andouille sausage (smoked sausage) cut into dice or rounds.
It's 6 ounces of sweet onions -- julienned.
Prepare 6 ounces of red bell pepper -- julienned.
You need 2 stalks of celery -- julienned.
Prepare 4 cloves of garlic -- minced.
It's 1 of each bay leaf.
It's 2 teaspoons of paprika.
Prepare 14 ounce of can petite diced tomatoes- with the juice.
You need 2 cups of chicken stock.
It's 2 teaspoons of Worcestershire sauce.
Prepare 2 teaspoons of Crystal hot sauce.
It's 1 teaspoon of salt.
You need 2 teaspoons of Cajun seasoning.
It's 4 tablespoons of water.
It's of Creole Chicken.
You need 1 pound of chicken, sliced ¼ inch thick and lightly seasoned with salt and pepper.
It's of Seasoned flour.
Prepare 1 cup of flour.
You need 1 teaspoon of salt.
You need 1 teaspoon of Cajun seasoning.
It's 1 teaspoon of garlic powder.
It's 1 teaspoon of oregano.
You need 2 ounces of oil as needed.

All Reviews for Chicken Creole with Chile Cream Sauce. If I make it again I will try adding some seasoning salt or "house seasoning" to the chicken and then the creole/cajun seasoning as well as combining the sauce in a separate saucepan instead of adding it to the skillet with the chicken. This Creole chicken dish features both cubed chicken and ham cooked in a mixture of tomatoes, herbs, and white wine. Turn it into a complete meal by serving it with rice.

Creole Chicken and Sauce instructions

Creole Sauce.
Sauté andouille sausage, onions, peppers, celery, garlic and bay leaf in butter for 3-5 minutes or until tender over a medium high heat..
Add paprika, creole seasoning, diced tomatoes, and chicken stock..
Stir well and add hot sauce, Worcestershire sauce, and salt..
Simmer lightly for about 10 minutes.
Mix the cornstarch with the water and stir into the sauce and simmer for 3 minutes and set aside.
Cajun Chicken.
Cut the chicken into ¼ inch stripes (thin)..
Mix together the dry ingredients and coat the chicken with the seasoned flour and shake off the excess..
In a large sauté pan heat the oil and brown on both sides of the chicken. (add more oil if needed).
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 :).

The quick and easy Creole sauce is made with light mayo, yogurt, Creole mustard, and a bit a ground red pepper for an extra kick. Chicken Creole is one of my favorite recipes, with seasoned chicken simmered in tomato sauce with plenty of spices. Serve it over rice, creamy grits, or enjoy it on its own. When we were down visiting New Orleans, we both fell in love with Cajun and Creole cuisine. Cooked chicken makes this recipe fast.