Chicken and Sausage Creole


Chicken and Sausage Creole


1 to 2 pounds of chicken tenders (or thighs and legs if you like)  <br>1 to 2 pounds of smoked sausage  <br>2 onions, diced  <br>2 bell peppers, diced  <br>2 stalks of celery, diced  <br>green onions to taste (3 or 4)  <br>parsley to taste (good handfull)  <br>two or three cloves garlic (more if you like)  <br>2-15 oz. cans cajun-style crushed tomatoes (ro-tel can be used here)  <br>1-15 oz. can of tomatoe sauce  <br>lea and perrins sauce, to taste  <br>hot sauce to taste  <br>Tony's seasonings (when it is salty enough, then you need no more)  <br>plain tap water (or chicken stock if you have it available)  <br>olive oil  <br>flour  <br>


dutch oven


dip chicken in mixture of flour and tony's seasonings - saute in olive oil until just browned. remove and drain chicken. add more flour and oil and make a dark roux. add onions, peppers, celery and saute for few minutes. add tomatoes and tomatoe sauce. add the chicken and sausage. add enough water to cover the vegetables and meats.(it will cook down and you may have to add more anyway). add remainder of spices. let it come to a boil and then turn down to simmer. let it simmer as long as you can. taste best when done for 3 or 4 hours. add water as needed to prevent sticking. serve over cooked rice.


See more Base Camp
See more Dutch Oven


See more Dinner


start this right after lunch and it should be ready for dinner.


Gabe Favre


Score of 3.6 from 12 reviews.

How would you rate this item?

Click here to report possible copyright violations.

Comments (0)