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Tuesday, March 8, 2011

Chicken Creole

In honor of Mardi Gras... I had to post a creole recipe!

4 skinless, boneless chicken breast halves
salt and pepper, to taste
Creole-style seasoning, to taste
2 tbsp butter
1 (14.5 ounce) can stewed tomatoes, with liquid
1 stalk celery, diced
1 green bell pepper, diced
4 cloves garlic, minced
1 large onion, diced
1 (4 ounce) can mushrooms, drained
2 tbsp tomato paste
1 cup of chicken broth
Louisianna Hot Sauce, to taste
Cayenne pepper, to taste

Season chicken with salt, pepper, and Creole-style seasoning to taste. Pan sear the chicken in butter. Cool chicken and tear into chunks. Place chicken in a medium sauce pan. Stir in tomatoes with liquid, celery, bell pepper, garlic, onion, mushrooms, tomato paste broth, and hot sauce. Simmer for 1 hour.

Creole Seasoning

2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
5 tablespoons paprika
3 tablespoons salt

In a small bowl, combine onion powder, garlic powder, oregano, basil, thyme, black pepper, white pepper, cayenne pepper, paprika and salt. Store in an airtight container.

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