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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.
Creole Chicken Andouille Sausage
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
→ Creole Chicken and Sausage
How to Prepare
In a small bowl, combine 2 teaspoons Creole seasoning, 1/4 teaspoon poultry seasoning, and 1 teaspoon seasoned salt.
Place the chicken thighs and breasts in a medium bowl. Evenly coat with the seasoning mix, cover, and refrigerate until ready to use.
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.
Stir in drained diced tomatoes and tomato sauce. Mix thoroughly.
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.
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.
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.
Simmer uncovered for 20 minutes to allow the sauce to thicken.
Using a rice cooker, prepare the white rice according to manufacturer’s instructions.
Serve the Creole chicken and sausage hot over steamed white rice. Offer additional Tabasco on the side if desired.
Extra Tips
- For optimal flavour, season the chicken ahead and allow it to rest in the refrigerator for maximum absorption of spices.
Tools Required
- Mixing bowls
- Small bowl
- Dutch oven
- Rice cooker
Allergen Info
Review ingredients carefully for allergens. Reach out to your healthcare provider if you’ve got specific concerns.
- Contains celery and may contain gluten if prepared with non-certified sausage or seasonings.
Nutritional Information (Per Serving)
Remember, this info is purely for reference and isn’t meant to replace dietary guidance.
- Caloric Value: 523
- Fat Content: 22 grams
- Carbohydrate Content: 39 grams
- Protein Content: 42 grams