Savannah’s Savory Bites

Posting Schedule - Monday: recipes from other sources that I’ve enjoyed, Wednesday: my original or family recipes, Friday: themed recipe blog hop

April 6, 2012

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.


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