Creole Chicken Dinners
Celebrate Mardi Gras with easy Creole- and Cajun-style chicken recipes. If you can't be in New Orleans at a parade, eating well is the next best thing.
Creole Chicken and Vegetables
This speedy one-dish meal is a great way to bring the flavors of New Orleans to your table without spending all day in the kitchen. The use of frozen veggies, quick-cooking rice, and a few on-hand spices are the secrets to speed. Watch the video for more prep tips.
Chicken-and-Sausage GumboNot all gumbos are full of seafood—this one brims with pieces of tender chicken and spicy sausage. And, in keeping with the tradition of gumbos, it's thickened with a rich roux and file powder.
Chicken MuffulettaMuffalettas are one of the signature sandwiches of New Orleans, and this chicken version is considerably lower in fat than the traditional ones packed with ham and salami. But it still has the olive salad that sets muffalettas apart from other sandwiches.
Chicken and Sausage JambalayaJambalaya is a signature dish of Creole cuisine and is a one-skillet meal featuring cooked rice with vegetables and almost any kind of meat. Chicken and andouille sausage are the stars here, with a supporting cast of tomatoes, onions, peppers, and garlic.
Chicken CreoleCreole cooking and Cajun cooking have some similarities, but are not exactly the same. Creole cuisine tends to be a little more elegant and often features more tomatoes and fewer spices than Cajun dishes. This Creole chicken dish features both cubed chicken and ham cooked in a mixture of tomatoes, herbs, and white wine. Turn it into a complete meal by serving it with rice.
Cajun Oven-Fried ChickenAdd a touch of Cajun spice to this all-time favorite Southern dish. Because it's oven fried, this chicken has less than 4 grams of fat per serving.
Chicken Cakes with Creole SauceThink of crab cakes, but with chopped cooked chicken breast instead of crabmeat. When you're watching your pennies, this is a great choice. The quick and easy Creole sauce is made with light mayo, yogurt, Creole mustard, and a bit a ground red pepper for an extra kick.
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