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This recipe comes from and I’ve made it many times over the years. It’s a one-pot meal with delicious flavors.

  • Ingredients
  • 1 lb. boneless, skinless chicken breast or thighs, cut into apx. 1″ cubes
  • Cajun or Creole seasoning, about 2 tsp.
  • Salt and pepper
  • Oil (I use olive oil)
  • 1 onion, chopped
  • 1 large bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1/2 tsp. dried thyme
  • 1 bay leaf
  • 1 lb. cured sausage links, sliced (I use andouille)
  • 1 14 oz. can diced tomatoes
  • Hot sauce (like Tabasco)
  • 3 cups chicken broth or stock
  • 1-1/2 cups jasmine rice
  • 2 green onions, sliced

Season the chicken with Cajun or Creole seasoning and salt and pepper. Heat a little bit of oil in a large pot. Add the seasoned chicken and stir fry until the chicken is no longer pink. Stir in the onion, bell pepper, and celery. Continue frying until the onion is translucent and the celery is no longer crisp.

Stir in the garlic and fry for another minute or so. Keep the pan over heat and stir in the thyme, bay leaf, sausage, and tomatoes. Season with salt and pepper to taste. Stir in hot sauce to taste and chicken broth. Lastly, stir in the rice. Bring to a boil, stirring occasionally.

Reduce heat to low, cover the pan, and let simmer 15 minutes without taking off the lid. Remove lid and stir. Take a little bite. If the rice is not nearly done enough, cover and return to very low heat for another 5-8 minutes. If the rice is done, let the pot sit, covered yet unheated, for about 5 minutes. Stir. Sprinkle with green onion. Serve warm now. Serves 4-6 people.

Pork Steaks Creole

I opened a package of pork loin rib chops the other day only to find one pork chop and the rest pork steaks. A quick change of plans was in order, but fortunately I had a really great pork steak recipe and all the ingredients. This recipe is based upon one found in The Best of Food & Wine (Doubleday, 1984) and is a dinner staple in my repertoire.

In a large deep skillet or kettle, heat 1-1/2 Tbsp. oil and add 4-6 pork steaks (in batches if necessary), frying till browned on both sides. Remove from skillet and discard fat.

Heat another 1-1/2 Tbsp. oil in the skillet and add 2 medium onions, sliced. Heat, stirring occasionally, for 3-5 minutes until lightly browned.

Add 1 bell pepper, sliced, and 2 cloves garlic, minced. Saute for about a minute.

Add 1/2 cup white wine and bring to a boil, stirring to scrape up the browned bits from the bottom of the pan.

Add 1 16-oz. can tomatoes with their juice, 3 Tbsp. lemon juice, 1-1/2 Tbsp. Worchestershire sauce, 1/8 tsp. Tabasco, 1 tsp. salt, 1/4 tsp. pepper, 1 bay leaf.

Return pork steaks to the pan and add enough water to just barely cover. Stir around so everything is mixed well and the pork chops are mostly covered.

Partially cover the pan and let simmer for about an hour, turning the pork steaks occasionally, until they are tender. If the sauce is too watery, uncover and increase the heat to high. Let boil to reduce the liquid.

Serve over rice.

Pork Steak Creole Ingredient List

3 Tbsp. oil

4-6 pork steaks

2 medium onions, sliced

1 bell pepper, sliced

2 garlic cloves, minced

½ cup white wine

1 16-oz. can tomatoes

3 Tbsp. lemon juice

1-1/2 Tbsp. Worcestershire sauce

1/8 tsp. hot pepper sauce  (Tabasco)

1 tsp. salt

¼ tsp. pepper

1 bay leaf

What kind?