Créole-Style Chicken Stewed with Andouille Sausage


Créole-Style Chicken Stewed with Andouille Sausage


This dish has some elements of Louisiana Créole cooking, and some overlaps specifically with Gumbo. But it contains no okra, which is not liked by one of our recent dinner guests when I made this, and no roux and therefore no gluten (or tedious roux preparation).

Créole-Style Chicken Stewed with Andouille Sausage

I ran the idea for this past a friend from Louisiana who was formerly a chef, and she approved. So, here is my stewed dish inspired by my somewhat limited knowledge, though high appreciation, of Créole cooking. I served it with “Dirty Rice” and Céleri Rémoulade. It went well with a nice Sauvignon Blanc. My friend, the former Louisiana chef, might have chosen a Grüner Veltliner.


The recipe serves six. Accompany it with a rice or grits dish, and perhaps a salad.


1 pound boneless, skinless chicken breast

1 teaspoon cornstarch

1/2 teaspoon salt for the chicken

1 (14-ounce) smoked Andouille or Cajun sausage

1 medium onion, coarsely diced (1/4-inch)

1 small green bell pepper, cored then coarsely diced (1/4-inch)

1 small red bell pepper, cored then coarsely diced (1/4-inch)

1 large stalk of celery, split lengthwise then cut in 1/4-inch lengths

2 cloves garlic, minced

3 medium-large tomatoes, cored then coarsely diced (1/4-inch)

3 tablespoons olive oil

2 teaspoons Cajun Seasoning (or 1 teaspoon paprika, 1/4 tsp garlic salt, 1/4 teaspoon celery salt + 1/4 teaspoon cayenne)

1 teaspoon paprika

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne

Salt to taste for the sauce, starting with 1/4 teaspoon

2 green onions, green parts cut in 1/4-in lengths, for serving


Trim off any tough or fatty parts of the chicken and cut the flesh into 3/4-inch cubes. Mix in a bowl with the salt and cornstarch. Set aside.


With a chef’s knife, split the sausage lengthwise into halves. Slice the halved sausage into 1/4-inch lengths. Prepare the onion, peppers, celery, garlic and tomatoes, setting them out in separate piles on a platter.


In a heavy pot, fry the onion, peppers, and celery in the olive oil, stirring frequently, until vegetables are softening. Add minced garlic, stir and fry half a minute. Add diced tomatoes, and stir as the mixture begins to cook. Add the dry spices, other than salt.


When vegetable mixture is becoming more moist and the tomato begins to soften, stir in the sausage. Cook, stirring frequently, until the vegetables are becoming like a sauce, about 10 minutes. Stir in the prepared chicken. Cook, stirring very frequently and scraping the bottom of the pan, until the raw color has gone from the surface of the chicken. Stir in the salt. Cover the pot and simmer 6 minutes, stirring frequently. Taste the sauce, and add salt if needed. Test a piece of chicken for doneness by cutting in half. If the raw color is gone from the center, bite into one of the halves to see if it’s done to your taste.


Cool, then reheat to serve. Sprinkle with the sliced green onion. Accompany with a rice dish or a seasoned grits dish.

Follow Us @donderoskitchen