January 24, 2018

Louisiana Chicken Creole {Recipe}

Honestly, I have always eaten shrimp creole and it is mostly shrimp creole that is found on menus around New Orleans. Sometimes when shrimp season is closed and our stash of Louisiana shrimp from the freezer is depleted, I substitute chicken for shrimp. It’s a very easy and flavorful dish to put together and will appeal to your entire family. Try it with chicken or shrimp and serve with long grain, jasmine or brown rice.

5.0 from 6 reviews
Louisiana Chicken Creole
Sure to be a family favorite this Louisiana Chicken Creole recipe is simple to make but brings big flavor. It's a twist on the more traditional shrimp creole dish commonly seen on menus around New Orleans, LA.
  • 1 medium green pepper, chopped
  • ½ large onion, thinly sliced
  • 1 celery rib, chopped
  • 2 garlic cloves, minced
  • 2 tsp. olive oil, divided
  • ¼ lb. fresh mushrooms, sliced
  • 1 can (14.5 oz.) diced tomatoes, undrained
  • ¼ cup low sodium chicken broth
  • 1 Tbsp. minced fresh oregano (or 1 tsp. dried oregano)
  • 1 Tbsp. lemon juice
  • ½ Tbsp. minced fresh basil (or 1 tsp. dried basil)
  • ¼ tsp. crushed red pepper flakes
  • Cajun Seasoning to Taste (I used about 2 tsp total)
  • 1 lbs. boneless skinless chicken breasts, cubed
  • Hot cooked rice
  • Minced Parsley *optional
  1. In a saucepan, saute green peppers, onion, celery, and garlic in 1 tsp olive oil until tender.
  2. Add mushrooms and cook until liquid has evaporated.
  3. Stir in tomatoes, chicken broth, oregano, lemon juice, basil and red pepper flakes.
  4. Bring to a boil and reduce heat.
  5. Cover and simmer 5-10 minutes.
  6. I a separate pot such as a Dutch oven, saute chicken in remaining oil until no longer pink (cook some at a time if needed) Add some Cajun seasoning to chicken.
  7. Return chicken to pan and stir in sauce. Heat through, stirring to loosen browned bits from pan.
  8. Add additional Cajun seasoning if needed.
  9. Serve over rice of your choice.
  10. Top with parsley if desired and serve with a bottle of Tabasco Hot Sauce!
Goes great with a side of cornbread!


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  2. Anonymous says:

    How much chicken broth

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  6. Liz Coughlin says:

    Made this tonight and everyone liked it. I added a can of stewed tomatoes and a bay leaf. I used Zatarain’s Creole seasoning when cooking the chicken. Everything simmered for 30 minutes and the flavor was authentic. Oh, I skipped the lemon juice. I used brown rice. Will definitely make it again for company.

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  9. Paula Carroll says:

    How many portions does this make? I can’t find that on the recipe. I’m planning on making it tonight!! (And cornbread muffins!)

  10. Hi,

    I have been making this for years and it is a family favorite. I do add a little sugar to cute the acid in the tomatoes. It includes many vegetables, startch and meat….a complete meal. Add a salad and rolls and it is an event.

  11. With a few adjustments, this was an amazing recipe. Rave reviews all around. I added more fresh basil and a splash of cider vinegar. The flavors layered well.

  12. I didn’t just LOOK @ the photo, we MADE the recipe! Getting ready to eat it right now!

  13. Hi Tricia,
    Your Chicken Creole looks wonderful and would be so good on this cold rainy day! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Happy St. Patrick’s Day and Come Back Soon!
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  15. TriciaRatner says:

    I would surely have a perfect dinner this weekend with my family because I will prepare this Louisiana Chicken Creole. Thank you for the recipe, I really love to try this.
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  16. This looks delish! I am a follower! Can you please post this at my Taste This Thursday party!?

  17. Sounds great. I never thought about using chicken. Sounds great for a Superbowl Dinner!
    Thanks for sharing.

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