As an Italian-American, tomato-based sauces are among my absolute favorite. So it should come as no surprise that I crave a good Creole Chicken with a zesty tomato based sauce.
Creole Chicken is a baked chicken recipe featuring a spicy tomato-based sauce with vegetables and seasonings. It’s amazing served over rice.
Two years ago, a friend and I took a master sauce class and although the tomato-based Creole sauce was mentioned, we didn’t get a chance to prepare it that day in the kitchen.
She and I regularly get together to mess around in the kitchen. We would always be trying out new dishes and one day we were chatting about our class and the subject of that sauce came up. We decided that was exactly what we needed to make that day.
We also did a little bit of research. Creole cuisine originated in New Orleans, Louisiana. Another interesting tidbit, Creole and Cajun are two very different cuisines and the names are not to be used interchangeably.
Creole cuisine is what folks were eating in New Orleans proper and Cajun cuisine was established later when the Cajun folks settled in the country.
And the number of cultures that got thrown into a melting pot together to create it is astounding. It is an amalgamation of French, Spanish, African, German, Native American, and Portuguese just to name a few. It is known for its use of ingredients like paprika, red pepper, garlic, and onion.
Using the recipe given to us by the instructor as an outline, we stamped out a new recipe that included our spin on things.
Our taste buds were craving andouille sausage but the chicken variety so we added that in. We also added more veggies to beef it up a bit.
For your purposes, you can use any cut of chicken you like. We used drumsticks that day but chicken thighs or even chicken breasts would be a great substitute. If you aren’t feeling the andouille made with chicken try it with the classic andouille.
Creole sauce is super simple and requires more prep than actual cook time. Full of fresh vegetables and delicious spices. It is a great choice to serve for dinner and great to freeze and reheat later.
Double or triple the just the spices together and keep handy in a jar or a shaker in the pantry with your other seasonings for a quick hit of creole seasoning on everything from eggs in the morning or your grilled chicken at night.
Serve over some rice. My choice here would be a nice long-grain, white rice to soak up the flavor of the sauce.
It is a delicious meal with a little bit of heat to spice up the dinner table. I am sure it will become part of the regular rotation in no time.
If you like this baked chicken recipe, you might like these as well!
Baked Creole Chicken Recipe
Ingredients
- 1 tablespoons vegetable oil
- 1 medium yellow onion diced
- 1 bell pepper seeded and diced
- 1/2 cup scallions chopped
- 30 ounces diced tomatoes un-drained
- 2 tablespoons hot sauce
- 1 tablespoons paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 2 teaspoons fine sea salt
- 1/2 teaspoon marjoram
- 3 1/3 pounds chicken drumsticks
- 4 links chicken andouille sausage sliced into discs
- 6 cups cooked rice optional
Instructions
- In a large sauce pan or Dutch oven, heat vegetable oil. Add yellow onion, bell pepper and scallions. Saute until soft, approximately 5 minutes. Add canned tomatoes through marjoram. Stir and cook down for 20 minutes.
- Meanwhile, preheat oven to 350 degrees. Pat drumsticks with a paper towel and then season with fine sea salt and pepper. In a large skillet, brown chicken in 4 batches, rotating drumsticks as you go. Each batch should take about 5 minutes.
- Transfer chicken to 9×13 or larger roasting pan. Add andouille sausage discs. Cover with Creole vegetable sauce.
- Bake for 30 minutes. Remove and make sure chicken internal temperature has reached 165 and juices run clear. Spoon over cooked rice and enjoy your Creole Chicken!
- If you’ve tried this recipe, come back and let us know how it was!
I have tried cajun and creole cooking before. Yout tecipes look great. Thank you. I will yry yhem.
Love the flavors and colors of this dish.
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Made this for the family last night and it was a big hit. Changed it up a little as I used thighs vs. legs and cooked the vegetation in a separate pan and then used it to deglaze the pan with the chicken.
Sounds fantastic Chris!!!! Good ideas, every chef needs to put their own spin on things!
Maravilloso pollo!. Con estos calores estaba rehacea a prender el horno grande, pero lo hice y estuvo delicioso. No tenía mejoraba, lo cambie por romero y funcionó muy bien.. Gracias preciosa por tanto trabajo dándonos éstas fantásticos recetas. Lo valoro mucho y agradezco. Saludos desde Guadalajara _España. Cuídate mucho. Besitos
P. D. Porqué tiene tantos carbohidratos?. Yo no le veo tantos
Translation: Wonderful chicken! With these heats I was redone to turn on the big oven, but I did it and it was delicious. It had no improvement, I changed it for rosemary and it worked very well .. Thank you precious for so much work giving us these fantastic recipes. I value it very much and I appreciate it. Greetings from Guadalajara _Spain. Take care. little kisses
Q. Why do you have so many carbohydrates? I do not see so many.
Thanks! Glad you love it! I do enjoy carbs 🙂
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My husband’s aunt is from Louisiana and I have always been intimidated to mimic her dishes, but this looks so full of flavor, I gotta give it a try. I know my family will love every bite!
This looks fantastic! What a yummy dinner! I am going to try this dish this weekend!
I think I always hear Creole and think “spicy”. I’m a wuss with spicy things, so I’ve honestly never tried anything like this!
You can totally control the heat and it non spicy!
This looks amazing! I have never prepared chicken this way and I will have to try this recipe out.
I love folks from down south that serve up delicious dishes like this. I’ve never made it, but it’s good.