Southern Creole Chicken Recipe – True Comfort

Why You’ll Love This this Southern Creole Chicken

This Southern Creole Chicken brings together tender, shredded chicken with a rich, copper-colored roux that’s worth every minute of stirring, creating layers of flavor that’ll make your kitchen smell like New Orleans.

The beauty lies in how simple ingredients like bell peppers, onions, and canned tomatoes transform into something that tastes like you’ve been simmering it all day, even though it only takes about 45 minutes from start to finish.

Plus, it’s one of those forgiving recipes where you can adjust the heat level, swap pasta for rice, or even sneak in extra vegetables without worrying about ruining anything.

Ingredients List

This Southern Creole Chicken comes together with pantry staples and a few fresh ingredients that you probably already have hanging around your kitchen.

• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 green pepper, chopped
• 1 medium onion, chopped
• 2 cups cooked chicken
• 1 (28 ounce) can stewed tomatoes, undrained
• 1 (2 ounce) can sliced mushrooms, undrained
• 2 tablespoons fresh parsley, chopped
• 2 teaspoons Worcestershire sauce
• 3-4 garlic cloves, minced
• 1 teaspoon soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon fresh ground pepper
• 1/4 teaspoon salt
• 5 dashes hot sauce
• File powder (optional)

Ingredient Considerations:

• This recipe packs plenty of vegetables between the peppers, onions, tomatoes, and mushrooms, giving you a good dose of vitamins and fiber
• The roux does add some calories, but it’s what gives authentic Creole dishes their signature richness and depth
• You can lighten things up by using less oil in the roux or serving smaller portions over cauliflower rice instead of regular rice
• The sodium content runs a bit high with the canned tomatoes, mushrooms, and seasonings, so taste before adding extra salt

Step by Step Directions

Making this Southern Creole Chicken is a straightforward process that builds layers of flavor through careful cooking techniques.

• Heat 1/4 cup vegetable oil in a heavy skillet over high heat and stir in 1/4 cup all-purpose flour.
• Cook the flour mixture constantly stirring for about 5 minutes until it reaches the color of a copper penny.
• Reduce heat and add chopped green pepper and onion, cooking 10-15 minutes until tender while stirring occasionally.
• Add 2 cups cooked chicken, 28 oz can of undrained stewed tomatoes (squished), 2 oz can of undrained sliced mushrooms, and 2 tablespoons chopped fresh parsley.
• Stir in 2 teaspoons Worcestershire sauce, 3-4 minced garlic cloves, 1 teaspoon soy sauce, 1 teaspoon sugar, 1/2 teaspoon fresh ground pepper, 1/4 teaspoon salt, and 5 dashes hot sauce.
• Cover and simmer for 20 minutes, stirring occasionally.
• Serve over hot cooked rice or pasta of choice.
• Sprinkle with file powder if desired.

For restaurants looking to prepare fried sides or appetizers alongside this dish, a commercial deep fryer can handle the high-volume cooking needs efficiently.

Substitutions and Variations

• Thickening options – No flour on hand? You can skip the roux step and thicken with a cornstarch slurry at the end, though you’ll miss out on that nutty flavor the roux brings.
• Herb swaps – Fresh thyme or oregano can pinch-hit for parsley, and dried herbs work too if fresh isn’t available, just use about half the amount.
• Rice alternatives – Cauliflower rice keeps it low-carb, quinoa adds protein, and even mashed potatoes make a comfortable base for all that saucy goodness.

Additional Things to Serve With This Dish

This hearty creole practically begs for some classic Southern sides that’ll soak up every drop of that rich, tomatoey sauce.

• Cornbread or crusty French bread – Because to be frank, you need something to chase down those last precious bits of sauce, and a good piece of bread does the job beautifully.
• Simple green salad with vinaigrette – The crisp, acidic bite cuts through all that comfort food richness and makes you feel like you’re being responsible about vegetables.
• Steamed or sautéed okra – It’s practically mandatory in Creole country, plus the slight sliminess actually helps everything stick together in the most delicious way.
• Coleslaw – The cool crunch provides a nice temperature and texture contrast, especially if you make it with a tangy dressing rather than mayo-heavy.
• Black-eyed peas or red beans – Turn this into a proper feast with another Southern staple that shares similar flavor profiles.
• Fried green tomatoes – If you’re already going full Southern comfort mode, why not lean all the way in with some crispy, tangy rounds?

Cooking Tips & Tricks (Chef’s Notes)

Getting this creole just right comes down to a few key moves that’ll save you from the most common kitchen disasters.

• Don’t rush the roux – That flour and oil mixture needs its full 5 minutes to turn copper-colored, and if you crank the heat too high or get impatient, you’ll end up with burnt bits that taste like regret.
• Squish those tomatoes properly – Use your hands to break them up right in the can, because who’s time for perfectly diced when rustic chunks taste better anyway.
• Taste as you go with the hot sauce – Five dashes might be perfect for some folks, but if you’re like me and think black pepper is spicy, start with two and work your way up.
• Let it actually simmer – That 20-minute covered simmer isn’t a suggestion, it’s what transforms a bunch of ingredients into something that tastes like it’s been simmering in some Louisiana grandmother’s kitchen all day.
• Save the filé powder for the end – Sprinkle it on just before serving, not during cooking, because it gets stringy and weird when it cooks too long.
• Use a heavy-bottomed pan – Thin pans will scorch your roux faster than you can say “start over,” and nobody wants to scrape burnt flour off the bottom of anything.

Nutritional Facts

This hearty Southern comfort dish packs plenty of flavor along with solid nutrition to fuel your day.

• Calories: Approximately 285 calories per serving (recipe serves 6)
• Protein: 22 grams from the chicken, making this a protein-rich meal that’ll keep you satisfied
• Carbohydrates: 18 grams, mostly from the tomatoes and vegetables, plus whatever rice or pasta you serve it over
• Fat: 15 grams, primarily from the vegetable oil used in the roux
• Fiber: 3 grams from the vegetables and tomatoes, supporting digestive health
• Sodium: Around 650mg per serving, which is moderate but watch portions if you’re monitoring salt intake
• Vitamin C: 45% of daily value thanks to the green peppers and tomatoes
• Iron: 12% of daily value from the chicken and vegetables
• Potassium: 480mg, supporting heart health and muscle function
• Added sugars: Just 1 teaspoon per entire recipe, so minimal impact on blood sugar
• Cholesterol: 55mg from the chicken, within healthy limits for most people

Fun “Did You Know?”

Beyond its impressive nutritional profile, this beloved dish carries fascinating stories that’ll make you appreciate every spoonful even more.

Creole cuisine actually represents a beautiful fusion born from French, Spanish, African, and Native American influences in Louisiana. The roux you’re making—that copper penny-colored mixture of oil and flour—is considered the holy grail of Creole cooking.

I find it amazing that filé powder comes from ground sassafras leaves, a thickening technique taught by Native Americans.

Here’s something cool: true Creole cooking traditionally used the “holy trinity” of onions, celery, and bell peppers instead of French mirepoix.