Creole Chicken Simmer

I had never heard of creole seasoning before I moved to Charlotte, but since I have been here I have seen a lot of recipes that call for creole seasoning. I imagine you can get it anywhere – I bought a brand called Tony Chachere’s. However, if you wanted to make your own I have seen the following ingredients suggested: 2 Tbs ground cayenne, 2 Tbs black pepper, 4 Tbs paprika, 1 tsp dried thyme, 1 tsp dried oregano, 1/2 Tbs garlic powder, 1 tsp onion powder.

This recipe is so easy and very delicious. Enjoy!

2 T. olive oil
2 lbs. chicken, cut into 1 inch pieces
1/4 c. flour or corn starch
2 T. creole seasoning
1 large onion, diced
4 oz. sliced mushrooms (or canned)
2 cans diced tomatoes
1 handful of rice

1. 1/4 c. flour OR corn starch (if you use corn starch, do not use the excess in your sauce because it will make the sauce too think) mixed with 2 T. creole seasoning in a large plastic bag

2. Cut up 2 lbs. or so of chicken breasts and toss them in the seasoned flour.

3. Heat 2 T. olive oil in a dutch oven or other heavy bottomed pan. Add the onion and saute for about 5 minutes. Add the seasoned chicken and mushrooms. Cook until the chicken is cooked through – about 15 minutes.

4. Scrape the bits of seasoned flour off the bottom of the pan and stir well. Add the diced tomatoes. Add any remaining seasoned flour. Stir well. Cook for another 15 minutes over medium heat.

5. Add the rice. Cover and simmer over low for 45 minutes.

** Corn starch is a great substitute for flour as a thickening agent if you are cooking gluten free. However, you generally need about 1/2 the amount of corn starch as you would flour.

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