Creole Chicken Stew Recipes

SLOW COOKER CREOLE CHICKEN STEW

Steps:

• Heat oil in a large skillet and add onion, celery, bell pepper, and garlic; sauté on medium heat 5-7 minutes, until fragrant.
• Add tomato paste and mix into vegetables; cook 2 minutes.
• Spoon vegetables into slow cooker.
• Add chopped tomatoes, chicken broth, Cajun seasoning, pepper, bay leaves and thyme.
• Stir ingredients together to mix well.
• Submerge chicken thighs in sauce.
• Cover and cook on low for 4 hours.

CHICKEN CREOLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, heat the oil over medium heat. Add the garlic, onion, celery and bell pepper. Cook, stirring occasionally, until tender (about 4 minutes). Add the tomatoes, bay leaf, salt and cayenne pepper. Cook this Creole sauce 3 minutes longer, stirring often.
• Arrange the chicken breasts in an 8 x 11 inch baking dish. Pour the Creole sauce over the chicken.
• Bake 15 to 20 minutes, until the chicken is tender and white throughout.

CREOLE CHICKEN STEW WITH BABY LIMA BEANS

Steps:

• Brown bacon in a 4-quart chef's pan or saute pan over medium heat, 4 to 6 minutes. Drain on paper towels.
• Season chicken thighs with salt and pepper and add to the bacon drippings in the pan. Brown over medium heat, about 4 minutes per side. Remove from the pan and set aside.
• Add onion, bell pepper, celery, and garlic to the same pan and cook in the drippings over medium heat, stirring occasionally, until tender, 4 to 5 minutes.
• Meanwhile, cut browned chicken thighs into bite-sized pieces and chop the browned bacon. Add to the vegetables once tender. Stir in frozen baby lima beans, crushed tomatoes, and chicken broth. Season with Creole seasoning and adjust salt and pepper, if necessary.
• Press lima beans down into the cooking broth so they cook evenly. Bring to a boil, reduce heat to medium-low, and cook uncovered, stirring every 5 to 10 minutes, until chicken is cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

CREOLE CHICKEN STEW

Steps:

• Heat oil in a 12-inch skillet over medium-high heat. Add bell pepper and onion, cook, stirring 4 to 5 minutes just until tender. Transfer to a bowl.
• Add chicken to skillet.Sprinkle with salt and pepper, cook turning pieces until browned. Add ham and garlic, cook, stirring until browned. Add wine, cook 1 minute.
• Stir in tomatoes, pepper-onion mixture, water oregano, cumin, thyme and red pepper sauce. Bring to boil. Add beans. Reduce heat, cover and simmer for 15 minutes, until chicken is cooked through. Nutrition facts based on single serving without rice.

CHICKEN AND ANDOUILLE SMOKED SAUSAGE GUMBO (CREOLE STEW)

Steps:

• In a bowl, combine the onions, bell peppers, okra and celery; set aside.
• Combine all but 1/2 cup of the flour, the salt, garlic powder, and red pepper in a plastic bag, add the chicken pieces and shake until chicken is well coated. In large heavy skillet heat 1 1/2-inches of oil until very hot (375 degrees F.) Fry the chicken until the crust is brown on both sides and meat is cooked, about 5 to 8 minutes per side; drain on paper towels.
• Remove the pan from the heat and pour the hot oil into a cup, leaving as many brown particles in the pan as possible. Scrape the bottom of the pan with a wooden spoon to loosen any stuck particles, then return 1/2 cup of the hot oil to the pan. Place the pan over high heat. Using a long handled whisk, gradually stir in remaining flour. Cook, whisking constantly, until a roux is formed and is a dark red-brown. Remove from heat and add the reserved vegetable mixture, stirring constantly until the roux stops getting darker. Return to a low heat and cook until the vegetables are soft.
• In a separate large pot, bring the chicken stock to a boil. Add the roux by spoonfuls to the boiling stock, stirring between each addition. Reduce to a simmer and add the andouille and remaining ingredients, except file powder. Simmer for 45 minutes. While gumbo is simmering, bone the cooked chicken and cut meat into 1/2-inch dice. Add to the gumbo. Add file powder 5 minutes before serving and continue to simmer for 5 minutes.
• Serve gumbo on a mound of cooked rice.

CAJUN CHICKEN STEW

Steps:

• Heat 3 tablespoons oil in a 4- to 5-quart heavy pot (preferably cast-iron) over moderately high heat until hot but not smoking. Pat chicken dry and sprinkle with salt. Brown chicken in 4 batches, turning, about 5 minutes per batch, transferring as browned to a large bowl.
• Add enough of remaining oil to pot to total 1/4 cup fat, then stir in flour with a flat metal or wooden spatula and cook over moderately low heat, scraping back and forth constantly (not stirring), until roux is the color of milk chocolate, 10 to 20 minutes. Add onion, bell pepper, and celery and cook, scraping back and forth occasionally, until onion is softened, about 8 minutes.
• Add water to roux mixture and bring to a boil, stirring occasionally until roux is incorporated. (Roux will appear curdled initially, but will come together as it reaches a boil.) Add chicken and any juices accumulated in bowl, then simmer, partially covered, until chicken is cooked through, 30 to 35 minutes. Stir in cayenne, scallion greens, and salt to taste and serve over rice.

CREOLE CHICKEN FRICASSEE

Steps:

• Sprinkle chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a Dutch oven, heat oil over medium heat. When it's hot, add chicken pieces, and brown well, turning them occasionally, about 15 minutes (if necessary, cook chicken in two batches to avoid crowding the pan). Transfer to a plate.
• Drain most of the fat from the pan. Add onions, half the bell peppers, 1 tablespoon parsley, bay leaves, thyme, and oregano. Cook until onions are translucent, about 5 minutes. Add wine, and scrape up browned bits from the bottom of the pan with a wooden spoon.
• Stir in tomato sauce. Return chicken to the pan, along with any accumulated juices, and add parsnips, carrots, and remaining bell peppers. Add enough water to barely cover; bring to a boil. Reduce heat, partially cover the pan, and simmer until chicken is almost cooked through, about 15 minutes. Uncover pan, and continue simmering until chicken is done and the liquid thickens slightly, 10 to 15 minutes. Stir in remaining 2 tablespoons parsley, and serve.

SLOW COOKER CHICKEN CREOLE

Steps:

• Place chicken breasts in slow cooker. Season with salt, pepper, and Creole-style seasoning to taste. Stir in tomatoes with liquid, celery, bell pepper, garlic, onion, mushrooms, and jalapeno pepper.
• Cook on Low for 10 to 12 hours, or on High for 5 to 6 hours.

CREOLE JAMBALAYA STEW

Steps:

• Place chicken broth, tomatoes, onions, celery, bell pepper, garlic, and Creole seasoning in the bottom of a 5- to 6-quart slow cooker. Cover and cook on High for 4 to 5 hours, or Low for 8 to 10 hours.
• Heat a large nonstick skillet over medium heat during the last 50 minutes of cooking time. Add andouille sausage and turkey kielbasa to the skillet and cook, turning occasionally, until browned, about 5 minutes. Stir sausage and rice into the slow cooker.
• Cover and cook on High for 30 minutes. Stir in shrimp and continue to cook until rice is tender and shrimp are just opaque in the centers, 10 to 15 minutes more.