King Creole
Dive into the bold, vibrant flavors of the Gulf Coast with this King Creole recipe! A mouthwatering medley of tender shrimp, juicy chicken thighs, and smoky Andouille sausage, this dish takes inspiration from classic Louisiana cuisine. Sautéed with the Cajun Holy Trinity of onion, bell pepper, and celery, and simmered in a rich, spiced tomato sauce bursting with Cajun seasoning, smoked paprika, and a dash of hot sauce, every bite is a celebration of robust Southern charm. Serve it over fluffy white rice and finish with a sprinkle of fresh parsley and green onions for a hearty, crowd-pleasing meal that’s perfect for family dinners or weekend gatherings. Whether you’re a fan of Creole cooking or simply crave something with a kick, this one-pot wonder is sure to deliver. Perfect for keywords like *Creole cuisine*, *Cajun recipes*, *shrimp and sausage dishes*, and *Southern comfort food*!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 12 ounces Andouille sausage, sliced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 14.5 ounces canned diced tomatoes (with juice)
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 2 tablespoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon hot sauce (like Tabasco)
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 1 bay leaf
- 4 cups long grain white rice, cooked
- 0.25 cup green onions, chopped (for garnish)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
Season the chicken thighs with a pinch of salt and pepper, then brown on all sides in the skillet. Remove and set aside.
Add the sliced Andouille sausage to the skillet and cook until browned. Remove and set aside with the chicken.
In the same skillet, add the remaining olive oil and butter. Sauté the onion, bell pepper, and celery until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the diced tomatoes (with juices), tomato paste, chicken broth, Cajun seasoning, thyme, smoked paprika, hot sauce, kosher salt, black pepper, and bay leaf. Mix well to combine.
Return the cooked chicken and sausage to the skillet, and simmer for 15 minutes to allow the flavors to combine.
Add the shrimp to the skillet and cook for 5-7 minutes, or until they turn pink and are cooked through.
Remove the bay leaf and adjust seasoning with more salt, pepper, or hot sauce, if needed.
Serve the King Creole over cooked white rice, garnished with green onions and fresh parsley.
Nutrition Facts
Calories |
4280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.3 g | 249% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1636 mg | 545% | |
| Sodium | 6145 mg | 267% | |
| Total Carbohydrate | 319.0 g | 116% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 37.5 g | ||
| Protein | 314.6 g | 629% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 946 mg | 73% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 6305 mg | 134% | |
*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.
