How to Make Tasty Creole Chicken and Sauce

Without fail cooking ultimate Creole Chicken and Sauce easy, fast, practical.

Good Evening every body, at this time you get present recipe Creole Chicken and Sauce with 25 ingredients and 11 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 25 ingredients and 11 stages of easy cooking Creole Chicken and Sauce.

Ingredients all Creole Chicken and Sauce

1. Needed : Creole Sauce.

2. Needed 2 ounce : butter.

3. Prepare 8 ounces : andouille sausage (smoked sausage) cut into dice or rounds.

4. Needed 6 ounces : sweet onions – julienned.

5. Needed 6 ounces : red bell pepper – julienned.

6. Prepare 2 stalks : celery – julienned.

7. Needed 4 cloves : garlic – minced.

8. Prepare 1 : each bay leaf.

9. Prepare 2 teaspoons : paprika.

10. Needed 14 ounce : can petite diced tomatoes- with the juice.

11. Needed 2 cups : chicken stock.

12. Prepare 2 teaspoons : Worcestershire sauce.

13. Needed 2 teaspoons : Crystal hot sauce.

14. Prepare 1 teaspoon : salt.

15. Prepare 2 teaspoons : Cajun seasoning.

16. Prepare 4 tablespoons : water.

17. Prepare : Creole Chicken.

18. Needed 1 pound : chicken, sliced ¼ inch thick and lightly seasoned with salt and pepper.

19. Prepare : Seasoned flour.

20. Needed 1 cup : flour.

21. Needed 1 teaspoon : salt.

22. Needed 1 teaspoon : Cajun seasoning.

23. Prepare 1 teaspoon : garlic powder.

24. Needed 1 teaspoon : oregano.

25. Needed 2 ounces : oil as needed.

If all ingredients Creole Chicken and Sauce it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Creole Chicken and Sauce

1. Creole Sauce.

2. Sauté andouille sausage, onions, peppers, celery, garlic and bay leaf in butter for 3-5 minutes or until tender over a medium high heat..

3. Add paprika, creole seasoning, diced tomatoes, and chicken stock..

4. Stir well and add hot sauce, Worcestershire sauce, and salt..

5. Simmer lightly for about 10 minutes.

6. Mix the cornstarch with the water and stir into the sauce and simmer for 3 minutes and set aside.

7. Cajun Chicken.

8. Cut the chicken into ¼ inch stripes (thin)..

9. Mix together the dry ingredients and coat the chicken with the seasoned flour and shake off the excess..

10. In a large sauté pan heat the oil and brown on both sides of the chicken. (add more oil if needed).

11. Remove excess oil and add Creole sauce and chicken together and simmer 10 – 15 minutes. Adjust seasoning as needed (Note* If it seems thick you can add additional chicken stock to thin the sauce :).

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