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Chicken Creole

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“This is a very forgiving recipe - add or reduce seasonings to your taste. I've been making this for over 20 years and ever so often I'm asked - Have you fixed Chicken Creole lately? So much for subtle hints. I serve this over my own yellow rice (just add turmeric to your rice as it cooks) as that is how we prefer it. Some fresh baked French Bread w/garlic butter and large tossed salad. Very hearty meal that will leave guests begging for another Mardi Gras invite.”
1hr 15mins

Ingredients Nutrition


  1. Heat vegetable oil in heavy skillet over high heat; stir in 1/4 cup flour.
  2. Cook, stirring constantly, about 5 minutes or until the mixture is the color of a copper penny.
  3. Reduce heat, add green pepper and onion and cook 10 to 15 minutes or until tender, stirring occasionally.
  4. Add chicken, tomatoes, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, pepper, salt and hot sauce; cover and simmer 20 minutes.
  5. Stir occasionally.
  6. Serve creole over hot cooked rice or pasta of choice.
  7. Sprinkle with filè powder if desired.

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