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Chicken and Sausage Creole

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(Recipe ID: 243)

Serves 8

Preparation time: 1 hours; Cook time: 2 hours

Source: Chef Joseph Lowery

A favorite all over the gulf coast.

Wine suggestion: Red Zinfandel, Syrah, or Pinot Noir


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 1/4 cup All-purpose flour
  • 1/4 cup Olive oil *
  • 1 cup Purple onion, chopped
  • 1/2 cup Green onion, chopped
  • 1/2 cup Celery, strings removed and chopped
  • 1/2 cup Bell pepper, chopped
  • 5 Cloves garlic, minced and mashed
  • 1/4 cup Parsley, finely chopped
  • 1 cup Dry white wine
  • 1 Large can stewed tomatoes
  • 1 Small can tomato paste
  • 5 cups Chicken stock
  • 1 teaspoon Each salt and pepper *
  • 1/2 teaspoon Ground cloves *
  • 1/2 teaspoon Ground allspice *
  • 1 Bay leaf *
  • 1/2 teaspoon Leaf thyme *
  • 1 Tablespoon Worcestershire sauce
  • Juice of one lemon
  • 2 pounds Boneless chicken breast, cubed
  • 1 pound Smoked sausage, cut into 1/4 inch rounds


  1. First, make a roux in a large cast-iron Dutch oven with flour and olive oil.
  2. Simmer over a low heat unitl it is a deep golden brown, stirring almost constantly.
  3. Do not let it scorch.
  4. Add onions, celery, bell pepper, garlic and parsley to roux.
  5. Cook until vegetables are soft, stirring often.
  6. Add white wine, tomatoes and tomato paste and cook about ten minutes.
  7. Add chicken stock and seasonings and cook 45 minutes at a low simmer.
  8. Stir in cubed chicken and sausage and cook another 1/2 hour until meat is done and creole sauce is thick and rich.
  9. Taste for seasoning and serve over white rice with a little bottle of Tabasco on the side.

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