Creole Chicken Andouille Sausage (Print-Friendly Version)

Bold creole-style chicken and sausage simmered with vegetables and spices, best served with fluffy white rice.

# What You’ll Need to Make This:

→ Chicken Rub

01 - 1 teaspoon seasoned salt
02 - 1/4 teaspoon poultry seasoning
03 - 2 teaspoons Creole seasoning

→ Creole Chicken and Sausage

04 - 4 tablespoons unsalted butter
05 - 1 cup chopped onion
06 - 3/4 cup chopped green bell pepper
07 - 3/4 cup chopped celery
08 - 850 grams tomato sauce
09 - 410 grams canned diced tomatoes, drained
10 - 3 cloves garlic, minced (3 teaspoons)
11 - 1/2 teaspoon Creole seasoning
12 - 1/4 to 1/2 teaspoon cayenne pepper, to taste
13 - 2 teaspoons dried oregano
14 - 2 teaspoons dried basil
15 - 2 teaspoons dried thyme
16 - 3 bay leaves
17 - 2 teaspoons granulated sugar
18 - 450 grams andouille sausage links, uncooked
19 - 1.36 kilograms skinless chicken thighs and breasts
20 - 2 cups white rice, uncooked

# How to Prepare:

01 - In a small bowl, combine 2 teaspoons Creole seasoning, 1/4 teaspoon poultry seasoning, and 1 teaspoon seasoned salt.
02 - Place the chicken thighs and breasts in a medium bowl. Evenly coat with the seasoning mix, cover, and refrigerate until ready to use.
03 - Melt unsalted butter in a large Dutch oven over medium heat. Add chopped onions, green bell pepper, celery, and minced garlic. Sauté until vegetables are softened and onions are translucent, approximately 10 minutes.
04 - Stir in drained diced tomatoes and tomato sauce. Mix thoroughly.
05 - Add 1/2 teaspoon Creole seasoning, dried oregano, basil, thyme, sugar, bay leaves, and cayenne pepper according to desired heat level. Pour in 120 millilitres water and let simmer for 10–15 minutes.
06 - Remove chicken from refrigerator. Submerge the seasoned chicken pieces and andouille sausage links into the sauce. Cover and cook over low-medium heat for 2 hours.
07 - Once the chicken is tender and falling off the bone, remove as many bones as possible. Remove sausages, slice them, and return sliced sausage to the pot.
08 - Simmer uncovered for 20 minutes to allow the sauce to thicken.
09 - Using a rice cooker, prepare the white rice according to manufacturer’s instructions.
10 - Serve the Creole chicken and sausage hot over steamed white rice. Offer additional Tabasco on the side if desired.

# Extra Tips:

01 - For optimal flavour, season the chicken ahead and allow it to rest in the refrigerator for maximum absorption of spices.

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