Creole Chicken Sausage (Print)
Chicken and sausage simmering with veggies and bold spices—perfect cozy dinner on white rice.
# Ingredients:
→ Chicken Rub
01 -
2 teaspoons Creole blend
02 -
1/4 teaspoon poultry spice
03 -
1 teaspoon seasoned salt
→ Creole Chicken and Sausage
04 -
1.36 kilograms boneless chicken thighs and breasts
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2 teaspoons dried thyme
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2 teaspoons sugar (granulated)
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2 teaspoons dried oregano
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2 cups uncooked white rice
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1/4 to 1/2 teaspoon cayenne pepper, adjust amount if you want it more or less spicy
10 -
3 dried bay leaves
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850 grams tomato sauce
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410 grams drained diced tomatoes (canned)
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3/4 cup chopped celery
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3/4 cup green bell pepper, chopped
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1/2 teaspoon Creole blend
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1 cup onion, chopped
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450 grams raw andouille sausages
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4 tablespoons unsalted butter
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3 cloves garlic, minced (equals about 3 teaspoons)
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2 teaspoons dried basil
# Steps:
01 -
Dish up the chicken and sausage mix on top of your fresh rice. If you're into heat, pass around some extra hot sauce.
02 -
Make your white rice in a rice cooker and follow the directions for your gadget.
03 -
Let everything bubble without a lid for about 20 minutes so the sauce thickens up.
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When the chicken's super tender and easy to pull apart, grab out those bones if there are any. Pull out the sausages, slice them up, and put them right back in the pot.
05 -
Take your chilled chicken out and pop it into the pot along with the sausage links. Put the lid on and keep it at a gentle low heat for about 2 hours.
06 -
Sprinkle in the Creole blend, thyme, oregano, basil, sugar, bay leaves, and cayenne. Pour in 120 millilitres water. Let it gently cook together for 10 to 15 minutes.
07 -
Tip the tomato sauce and diced tomatoes (make sure they’re drained) into your pot and give it a good mix.
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Melt butter in a big Dutch oven and toss in the onions, green peppers, celery, and garlic. Keep stirring until the veggies get tender and the onions look see-through—about 10 minutes.
09 -
Roll your chicken pieces around with the seasoning mix so they're coated all over, then stash them covered in the fridge until you need them.
10 -
Mix seasoned salt, the Creole blend, and poultry spice in a little bowl.
# Notes:
01 -
If you want the deepest flavor, season your chicken ahead of time and let it chill in the fridge. That way the spices really soak in.