Creole Chicken Andouille Sausage

This hearty Creole chicken with andouille sausage delivers a comforting and flavor-packed dish layered with Louisiana-inspired spices and tender tomato sauce. Perfect for feeding a hungry crowd or for meal prepping future dinners, it gets even better after a night in the fridge when the bold flavors have time to meld.

The first time I made this I was looking for a dish that felt special but used familiar flavors. Since then it has become a go-to request at family Sunday dinners and brings everyone to the table.

Ingredients

• Seasoned salt: for umami and balance Check for a mix that is not too salty
• Poultry seasoning: infuses the chicken with savory herbal flavors Choose a blend with sage and thyme
• Creole seasoning: creates the signature heat and complexity Go for Tony Chachere’s if possible
• Butter: ensures a rich flavor base Use real butter for best taste
• Onion, bell pepper, celery: the classic Creole trinity for savory depth Pick fresh firm veggies
• Tomato sauce and canned tomatoes: provide acidity and body Use high-quality tomato products for sweetness
• Garlic: gives aromatic punch Fresh garlic works best
• Cayenne pepper: customizes the spicy level Start with less and add more as you go
• Dried oregano, basil, and thyme: build that herby background Use fresh if you prefer
• Bay leaves: lend earthy aroma Remove before serving
• Sugar: cuts the sharp acidity from the tomatoes Just a small amount makes a difference
• Andouille sausage: imparts smoky spice Uncooked links absorb flavor as they simmer
• Chicken thighs and breasts: keep things moist and juicy Go skinless for lighter texture
• White rice: classic base for serving Use long-grain white rice for fluffiness

Step-by-Step Instructions

Mix the Chicken Rub:

Combine the seasoned salt poultry seasoning and creole seasoning in a small bowl Stir thoroughly so spices are evenly blended

Season the Chicken:

Place chicken pieces in a medium-sized bowl Sprinkle seasoning mix over each piece and turn to coat evenly Cover and refrigerate until ready to use to allow flavors to absorb

Build the Flavor Base:

Melt butter in a Dutch oven or large pot over medium heat Toss in chopped onions celery bell pepper and garlic Cook for about ten minutes stirring often until vegetables become soft and fragrant and onions are translucent

Create the Sauce:

Add drained diced tomatoes and tomato sauce to the pot Stir until everything is evenly combined

Season the Sauce:

Sprinkle remaining creole seasoning oregano basil thyme sugar and bay leaves into the pot Adjust cayenne pepper to taste Pour in half a cup of water Let the mixture simmer uncovered for ten to fifteen minutes so herbs release their flavor

Cook the Chicken and Sausage:

Remove chicken from fridge Gently nestle uncooked andouille sausage and chicken pieces into the bubbling sauce Push meat down so each piece is fully coated and submerged Lower heat to low medium Cover with lid and cook for two hours The slow cook will tenderize the meat and meld flavors

Prepare the Rice:

While meats simmer cook rice in a rice cooker according to manufacturer instructions Use two cups of uncooked long-grain rice

Finish and Thicken the Sauce:

After two hours check that chicken is falling off the bone Remove as many bones as you can Take out sausage links slice them and return them to the sauce Continue to simmer uncovered for twenty minutes so the sauce thickens

Serve:

Spoon creole chicken and sausage generously over rice Serve hot with Tabasco on the side for extra kick

Pin

Every time I cook with andouille sausage I am reminded of my grandmother’s kitchen where she would sneak tastes before the meal was done and declare it perfection only when the sausage’s smoky aroma filled the house

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to four days For longer storage let the creole chicken cool fully then portion into freezer-safe bags or containers It freezes beautifully and reheats on the stove or microwave Just add a splash of water if the sauce has thickened too much

Ingredient Substitutions

If you cannot find andouille sausage use smoked kielbasa or another spicy sausage Adjust the level of cayenne pepper or creole seasoning for less or more heat If you have allergy concerns you can substitute a dairy-free butter or use a neutral oil in the base

Serving Suggestions

This dish is complete over fluffy white rice but you can serve it with brown rice or even creamy grits for variation A simple green salad or sautéed greens milk an excellent fresh contrast

Cultural Note

Creole chicken with sausage is a classic from Louisiana’s dynamic food history blending French African and Caribbean influences The bell pepper onion and celery mix known as the holy trinity is at the core of many such dishes and gives that unmistakable Creole depth

Recipe FAQs

→ What type of chicken works best?

Both chicken thighs and breasts work well, but thighs stay especially moist during the long simmer.

→ Can I use a different sausage?

Andouille sausage gives authentic smoky flavor, but smoked kielbasa or chorizo can be substituted if needed.

→ How can I adjust the spiciness?

Adjust the amount of cayenne pepper to taste. Start with less for a milder sauce, or add extra for more heat.

→ Is it necessary to remove the chicken bones?

Removing the bones after cooking makes serving and eating easier, especially since the chicken becomes very tender.

→ What’s the best way to serve this dish?

Serve over freshly cooked white rice. A splash of hot sauce on the side works great, too.

→ Can the dish be made ahead?

Yes, the flavors deepen after a day in the fridge, making it an excellent make-ahead meal.