Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

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.

Ingredients Nutrition

Directions

  1. Heat vegetable oil in heavy skillet over high heat; stir in 1/4 cup flour.
  2. Cook, stirring constantly, about 5 minutes or until the mixture is the color of a copper penny.
  3. Reduce heat, add green pepper and onion and cook 10 to 15 minutes or until tender, stirring occasionally.
  4. Add chicken, tomatoes, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, pepper, salt and hot sauce; cover and simmer 20 minutes.
  5. Stir occasionally.
  6. Serve creole over hot cooked rice or pasta of choice.
  7. Sprinkle with filè powder if desired.
Most Helpful

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.

BonnieZ October 27, 2005

This was so good we could hardly hold a conversation from all the mmmmms around the table. I made some changes based on our personal preferences: no mushrooms but used shreaded carrots and broccoli (just added at the simmer step to the top of pan and the steam cooked them), added a little more of each ingredient to make the sauce as well as about a cup of water (which got sucked right into it), and served mixed with pasta. Super yummy and now on the regular menu. Thanks for posting!

blisstir February 21, 2005