Skillet Creole Chicken Fricassee

Total Time
Prep 0 mins
Cook 25 mins

Published in Cook's Country magazine, Dec/Jan 2007. You can substitute chorizo or kielbasas for the andouille sausage. Serve over rice. Note: there are several good recipes posted on RecipeZaar for Creole seasoning.

Ingredients Nutrition


  1. Halve each chicken breast crosswise (or, depending on size, you may want to cut each into 3 pieces.) Pat chicken dry with paper towels and sprinkle with 2 teaspoons Creole seasoning.
  2. Cook sausage in large nonstick skillet over medium-high heat until browned, about 5 minutes. Transfer sausage to paper towel-lined plate, leaving fat in skillet. Cook chicken in sausage fat until browned, about 2 minutes per side. Transfer to plate with sausage.
  3. Add oil, onion, celery, and pepper to now-empty skillet and cook until lightly browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and remaining teaspoon Creole seasoning and cook until four begins to brown, about 1 minute.
  4. Slowly stir in broth until smooth. Return chicken and sausage to skillet. Cover and simmer until chicken registers 160°F, about 10 minutes. Serve over rice.
Most Helpful

Looked for another chicken recipe and a way to use up the celery in the fridge and found this. Went together relatively quickly, lots of chopping and it made lots of yummy sauce. I used smoke summer sausage as my girlfriend isn't fond of chorizo and other spicy sausages. Used Zatarain's Creole spice and I served over Zatarain's Dirty Rice. Lots of leftover for taking to work. A keeper recipe for certain. Easy enough to do on a weeknight.

coyotebob June 28, 2011

We loved this! Everything about the recipe is winning: the directions, the quantities, the process and, most important, the flavorful result! I did not omit anything. This was a certified crowd pleaser, and using these amounts it gave 5 of us generous servings with a leftover serving in the fridge. I would happily make this again and serve it to company. Thank you for posting this great dish!

vrvrvr May 12, 2010

This was quick to make, and fairly easy. I had to add another 1/2tbsp oil to saute the veggies..maybe my sausage wasn't as fatty as others? The creamy sauce was just right...not too thin, not too thick. Served over orzo pasta, it was a winner.

Terri Newell January 20, 2010