Chicken Creole

We love New Orleans food and make it ourselves as often as we can. After trying out various recipes, this one for Chicken Creole is absolutely the best! It may not look like much in the photo, but believe me, we wiped the bowls out with bread to get every last drop.



CHICKEN CREOLE

(New Orleans School of Cooking Cookbook)


1 ½ lbs boned skinless chicken, chopped
4 TBS butter
4 TBS flour
1 cup chopped onion
½ cup chopped celery
½ cup chopped green pepper
½ TBS chopped garlic
3 cups chicken stock
8 oz tomato sauce
½ tsp basil
2 bay leaves
½ TBS brown sugar
Creole seasoning (I used 2-3 TBS)
chopped parsley

Sauté the chicken in the butter for 2-3 minutes and remove. Add the flour and stir over medium heat until lightly browned.

Add onions, celery, green pepper ,and garlic, and sauté until they begin to turn transparent. Add remaining ingredients except parsley. Simmer for about 15 minutes. Add parsley and chicken during the last five minutes.

Serve over rice.

NOTES:

We will add more green pepper, chunked, in the final stage, just to give it a little more substance.

I am always pretty easy going on the seasonings and tend to add more than is called for. Add, taste, and adjust as needed.

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