Chicken and Sausage Creole

July 2, 2018

I don't make a lot of Cajun food... don't let people lie to you but North Louisiana isn't Cajun land. No, it's more of a down home country food place. Think Paula Dean food. 

Years ago I made Chicken and Sausage Creole on the blog back in the land of not having to post pictures. I know that might confuse some younger bloggers... but 10 years ago Pinterest, Twitter, and IG didn't exist... so no photo needed in any post you published really. 

Hence the high time for a recipe update...

I really love this recipe because it's insanely easy to make and very hearty. My only warning is to be careful with your sausage. I managed to pick up some really spicy andoullie this time and it was good but REALLY hot. 

Chicken and Sausage Creole

serves 4-6
1 lb chicken, cut into cubes
1 lb Cajun seasoned sausage, sliced
10 oz bag of Pictsweet Seasoning Blend
28 oz can crushed tomatoes
2 cloves garlic, minced
1/4 cup Worcestershire sauce
2 tbsp Cajun seasoning
2 tbsp dried parsley
1 tsp sugar

4 cups of cooked rice for serving

Saute chicken and sausage in a large pot with seasoning blend until meat is cooked through and veggies are softened. Add garlic and cook for 1 minute. Add in worcestershire sauce, cajun seasoning, parsley, and sugar. Top with crushed tomatoes, stir to combine. Put a lid on the pot and cook at a simmer for 30 minutes. Serve over the rice.

*For those of you who don't live in the where Seasoning Blend is sold, it's just onion, celery, bell pepper, and parsley.