Recipe by CindiJ
This is a very forgiving recipe - add or reduce seasonings to your taste. I've been making this for over 20 years and ever so often I'm asked - Have you fixed Chicken Creole lately? So much for subtle hints. I serve this over my own yellow rice (just add turmeric to your rice as it cooks) as that is how we prefer it. Some fresh baked French Bread w/garlic butter and large tossed salad. Very hearty meal that will leave guests begging for another Mardi Gras invite.
Top Review by BonnieZ
Even though we finished the leftovers for lunch, we were disappointed in this recipe. Both DH & I felt it needed something to perk up the flavor. I'm sorry I can't be more generous with my rating, but thank you CindyJ for sharing the recipe.
- 1⁄4 cup vegetable oil
- 1⁄4 cup all-purpose flour
- 1 green pepper, chopped
- 1 medium onion, chopped
- 2 cups cooked chicken (I stew a whole chicken and tear meat off bones for rustic look)
- 1 (28 ounce) can stewed tomatoes, undrained and squished
- 1 (2 ounce) can sliced mushrooms, undrained
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons Worcestershire sauce
- 3 -4 garlic cloves, minced
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- 1⁄2 teaspoon fresh ground pepper
- 1⁄4 teaspoon salt
- 5 dashes hot sauce
- file powder
Directions See How It's Made
- Heat vegetable oil in heavy skillet over high heat; stir in 1/4 cup flour.
- Cook, stirring constantly, about 5 minutes or until the mixture is the color of a copper penny.
- Reduce heat, add green pepper and onion and cook 10 to 15 minutes or until tender, stirring occasionally.
- Add chicken, tomatoes, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, pepper, salt and hot sauce; cover and simmer 20 minutes.
- Stir occasionally.
- Serve creole over hot cooked rice or pasta of choice.
- Sprinkle with filè powder if desired.