Creole Chicken in Andouille Sauce
Dive into the bold and vibrant flavors of the South with this Creole Chicken in Andouille Sauce recipe, a true celebration of Louisiana cuisine. Tender chicken thighs are seared to golden perfection and simmered in a rich, smoky sauce infused with the spiced kick of andouille sausage, fragrant vegetables, and classic Creole seasonings. The trinity of onion, green bell pepper, and celery forms the flavorful base, while diced tomatoes, garlic, and a touch of thyme bring depth and complexity to the dish. Finished with a hint of butter for a velvety texture and served over fluffy white rice, this hearty one-pot masterpiece is ideal for weeknight dinners or entertaining guests. Whether you're looking for a taste of Creole tradition or simply crave a comforting, flavorful meal, this dish delivers irresistible Southern charm in every bite.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 8 ounces andouille sausage, sliced
- 1 medium yellow onion, diced
- 1 large green bell pepper, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 14.5 ounces diced tomatoes (canned)
- 1.5 cups chicken broth
- 1.5 teaspoons Creole seasoning
- 0.5 teaspoon dried thyme
- 1 piece bay leaf
- 2 tablespoons unsalted butter
- 2 stalks scallions, sliced (optional, for garnish)
- 2 cups cooked white rice (optional, for serving)
Instructions
Season the chicken thighs with salt, pepper, and paprika on both sides.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs and sear for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.
In the same skillet, add the sliced andouille sausage. Sauté for 3-4 minutes until lightly browned. Remove and set aside.
Lower the heat to medium and add the diced onion, green bell pepper, and celery to the skillet. Cook for 5-6 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced tomatoes (with their juices), chicken broth, Creole seasoning, thyme, and the bay leaf. Stir well to combine.
Return the chicken thighs and andouille sausage to the skillet, nestling them into the sauce.
Cover the skillet, reduce the heat to low, and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
Stir in the butter to enrich the sauce. Taste and adjust seasonings as needed.
Remove the bay leaf before serving. Garnish with sliced scallions if desired.
Serve the Creole chicken and andouille sauce over cooked white rice for a complete meal.
Nutrition Facts
Calories |
761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 14.5 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 1501 mg | 65% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 7.3 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 102 mg | 8% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 1054 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
