Creole Chicken and Sauce

Creole Sauce

Sauté andouille sausage, onions, peppers, celery, garlic and bay leaf in butter for 3-5 minutes or until tender over a medium high heat.

Add paprika, creole seasoning, diced tomatoes, and chicken stock.

Stir well and add hot sauce, Worcestershire sauce, and salt.

Simmer lightly for about 10 minutes

Mix the cornstarch with the water and stir into the sauce and simmer for 3 minutes and set aside

Cajun Chicken

Cut the chicken into ¼ inch stripes (thin).

Mix together the dry ingredients and coat the chicken with the seasoned flour and shake off the excess.

In a large sauté pan heat the oil and brown on both sides of the chicken. (add more oil if needed)

Remove excess oil and add Creole sauce and chicken together and simmer 10 – 15 minutes. Adjust seasoning as needed (Note* If it seems thick you can add additional chicken stock to thin the sauce :)