
Satisfying and bold, this Creole chicken and andouille dish packs layers of lively Louisiana flavors and a thick, mellow tomato sauce. Feed your hungry crew or stash away for later—the flavors keep improving overnight after a quick rest in the fridge.
The first time I threw this together I just wanted something cozy but not too fancy. Now, my family always asks for it on Sundays. We always end up gathered around the table for seconds.
Delicious Ingredients
- White rice: perfect to soak up the flavors Use long-grain for fluffy results
- Chicken thighs and breasts: stay juicy and soft Skip the skin for a lighter bite
- Andouille sausage: brings the smoke and spice Raw links let flavor soak in while they cook
- Sugar: smooths out the acid from tomatoes Just a hint does the trick
- Bay leaves: add a deep earthy smell Fish them out before serving
- Dried oregano, basil, and thyme: round out the herby notes Swap in fresh if you like
- Cayenne pepper: lets you choose how spicy to go Go little by little until you hit your sweet spot
- Garlic: loads in the aroma Fresh is best if you've got it
- Tomato sauce and canned tomatoes: for all the tang and body Go for good tomatoes to add natural sweetness
- Onion, bell pepper, celery: the famous Creole flavor trio Fresh and crisp is best
- Butter: sets a rich, tasty base Use real stuff if you can
- Creole seasoning: gives the heat and classic taste Tony Chachere’s if you can swing it
- Poultry seasoning: gets savory herbs into the chicken Look for blends with sage and thyme
- Seasoned salt: balances everything out Try to avoid super salty brands
Easy Step Guide
- Dig In and Serve:
- Ladle the hot Creole chicken piled with sausage onto rice and offer a dash of Tabasco for anyone who loves a hit of spice
- Thicken the Sauce and Finish:
- Two hours in, check the chicken—fall-apart is the goal. Clear out as many bones as you can. Slice the sausage and pop it back into the sauce. Let it bubble away uncovered for twenty minutes to get that perfect consistency
- Rice Prep:
- Make your rice in a rice cooker (or pot) with two cups of long-grain, right before serving. Follow your cooker’s usual steps
- Get the Chicken and Sausage Cooking:
- Grab the cold seasoned chicken and snuggle it with the raw andouille in the simmering sauce. Tuck the meat down so everything bathes in that sauce. Drop the heat to a low steady spot, throw a lid on, and cook for two hours so everything turns tender and juicy
- Spice Up the Sauce:
- Shake in the rest of your creole blend, oregano, basil, thyme, a little sugar, bay leaves, and the amount of cayenne you want. Pour in half a cup of water. Let it gently bubble without a lid for fifteen minutes or so. That lets the herbs do their thing
- Sauce It Up:
- Add the tomato sauce and the drained canned tomatoes. Mix really well
- Start the Flavor Base:
- Melt some butter in a hefty pot or Dutch oven over medium. Drop in chopped onion, celery, bell pepper, and garlic. Stir them around for roughly ten minutes. Let them get soft, rich, and smell great
- Season Up the Chicken:
- Put chicken pieces into a bowl. Sprinkle your mixed-up rub all over. Turn the pieces until coated on all sides. Seal it up and stash in the fridge until it’s ready for the pot. This soaks in the flavor
- Make Your Chicken Rub:
- In a small bowl, stir up seasoned salt, poultry mix, and creole seasoning until the mix looks even

When I smell andouille sausage cooking I instantly think back to my grandma’s house. She’d always sneak bites before dinner, only calling it ready once the smoky smell took over the whole room.
Leftover Advice
Pop leftovers in a sealed container in the fridge—they’ll keep up to four days. If you want to hang onto them longer, let everything cool completely, then freeze in airtight containers or bags. Freezes like a charm and is easy to warm up on the stove or in the microwave. If your sauce seems thick, splash in a bit of water while heating up.
Swaps to Try
If andouille is hard to find, reach for a smoky kielbasa (or any spicy sausage you love). Dial the creole or cayenne up or down for your heat preference. Dealing with dairy allergies? Switch the butter for a dairy-free version or a plain-tasting oil for your base.
Serving Ideas
White rice is classic, but swapping in brown rice or even big creamy grits totally works. Pair this dish with crisp salad or sautéed greens to brighten things up.
About the Dish
This Louisiana staple brings together French, African, and Caribbean vibes. The “holy trinity” of bell pepper, onion, and celery forms the backbone and brings that unmistakable depth you can’t miss in true Creole cooking.
Recipe FAQs
- → Which chicken cut should I use?
You can use chicken breasts or thighs. Thighs end up extra juicy after simmering a while.
- → Is a sausage swap okay?
The smokiness of andouille is classic, but smoked kielbasa or even chorizo works if that's what you have.
- → What if I want it less spicy?
You can play with the cayenne. Use just a little for less fire, or add more if you love heat.
- → Do I really need to take out the chicken bones?
Yep, pulling out the bones at the end makes it easier for everyone to dig in, since the chicken falls apart anyway.
- → How should I dish it up?
Scoop it right onto fresh hot rice. A dash of hot sauce on the side is awesome too.
- → Is it good for meal prep?
Totally. Let it chill in the fridge a night—the flavors get even better the next day.