Louisiana Chicken Creole from NOLA Mommy

Many of you may not know this, but for eight years we lived in the great city of New Orleans.  I was 23 years old and had two small children when we moved nine hours away from our families, here on the coast.  It was a growing experience and I miss this part of the country...and their food.  Oh and the zoo, too.  Before I digress any further down the road of nostalgic memories...like taking my older children to the Aquarium of the America's and D-Day Museum, I'll get back on task.

I recently discovered Tricia's site "NOLA Mommy" and after recovering from pangs of memories I sat down and enjoyed her blog with a smile on my face.  When she agreed to a recipe exchange I was delighted and I immediately chose her Louisiana Chicken Creole.  It lived up to my expectations and I am so glad to be sharing it with you, today.

Louisiana Chicken Creole
from NOLA Mommy
(printer friendly version)





1 medium green pepper, chopped
1/2 large onion, thinly sliced
1 celery rib, chopped
2 garlic cloves, minced
2 tsp. olive oil, divided
1/4 lb. fresh mushrooms, sliced
1 can (14.5 oz.) diced tomatoes, undrained
1/4 cup low sodium chicken broth
1 Tbsp. minced fresh oregano (or 1 tsp. dried oregano)
1 Tbsp. lemon juice
1/2 Tbsp. minced fresh basil (or 1 tsp. dried basil)
1/4 tsp. crushed red pepper flakes
Cajun Seasoning to Taste (I used about 2 tsp total)
1 lbs. cooked chicken*


In a large cast iron skillet, saute green peppers, onion, celery, and garlic in 1 tsp olive oil until tender.
Add mushrooms and cook until liquid has evaporated.  Stir in tomatoes, chicken broth, oregano, lemon juice, basil and red pepper flakes.  Bring to a boil and reduce heat.  Cover and simmer 5-10 minutes.
Add Cajun seasoning and chicken.  Heat through, stirring to loosen browned bits from pan.

Serve over rice of your choice, and serve with a bottle of Tabasco Hot Sauce!

*Tricia uses uncooked chicken to make her recipe and if you'd like to follow her directions click here.