Today we are making Chicken and Sausage Creole. This is an easy dish to prepare and the recipe can easily be altered to accommodate the meats that you have available.
There was a great Cajun Chef, Justin Wilson who was a pioneer of cooking shows (long before the Food Network ever existed). He published several Cajun-based cook books along with several comedy albums. Several years ago I had the good fortune of coming across one of his cookbooks Justin Wilson’s Homegrown Louisiana Cookin’. Pretty much every Cajun recipe dish I make started with a recipe from this book.
This recipe for Chicken and Sausage Creole started as a combination of two recipes from his book Chicken and Sausage Jambalaya and Chicken Creole. Also, because I had three extra pork chops that I smoked this version of the recipe includes that as well!
- 3 to 4 lbs cooked chicken, shredded or cut in pieces. I used a smoked chicken that I had made the day before.
- 1/2 cup olive oil
- 1 large onion, finely chopped
- 1 large green pepper, chopped
- 1.5 lbs sausage. You can use smoked sausage or Andouille sausage. Also, don’t be afraid to include 2 lbs. if that is what you have
- 1 tablespoon chopped garlic
- 1 tablespoon soy sauce
- 1 teaspoon fresh rosemary (you can substitute 1 teaspoon dried mint)
- 1 cup dry white wine
- 2 cups Chicken Stock
- 2 lbs. fresh or canned tomatoes, chopped
- 1/2 to 1 teaspoon of dried cayenne pepper or 1/4 to 1/2 teaspoon dried habanero peppers (for those who like another level of heat)
- Salt to taste
- 2 cups long grain white rice
1. Cook your chicken. You can boil or bake your chicken and set aside. Let cool and then chop or shred. I used Smoked Chicken (from my smoker), so this step was skipped.
2. Brown your sausage and then remove from the pan and set aside.
3. In a large stock pot or high-walled frying pan, heat the oil on medium high heat and then saute the onions and green peppers.
4. After the onions become clear add the garlic, wine and chicken stock.
5. Next, stir in the tomatoes and soy sauce; bring to a boil.
6. Once it’s reached a boil, add the sausage and chicken. I also added smoked pork chops that I had left over. Stir well.
7. Bring back to a boil, then cover and simmer for at least 2 hours.
8. Serve over cooked, white rice.
This is one of those recipes that makes a lot of food, so unless you are feeding an army there will be plenty of leftovers and the flavor just keeps getting better with each reheat. Discard any cooked rice, but the Creole freezes well.