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Creole Chicken and Turkey Sausage

3 Tablespoons of vegetable oil

1 medium sized green pepper, diced

1 medium yellow onion, diced

3-4 stalks of celery, diced

3 Tablespoons of all-purpose flour or rice flour for gluten free

1 teaspoon of cajun or creole seasoning

1 teaspoon of basil

1-2 garlic cloves, chopped (optional)

1/2 can of tomato paste

16 oz. of diced tomatoes or fresh tomatoes

1 1/2 cup of low sodium chicken broth

3 cups of cooked diced chicken (or chicken wings*)

1 package of turkey sausage, sliced

Place the vegetable oil in a dutch oven over medium heat. Add the diced vegetables and cook down until translucent. Add the flour and stir until thickened.  The vegetables may stick together.  Add the cajun, basil and garlic and continue to stir.  Place the 1/2 can of tomato paste to the thickened vegetables and flour mixture.  Continue to stir and add the diced tomatoes and chicken broth. 

Add the chicken and turkey sausage.  Stir all ingredients together.  Increase the heat to a boil, then reduce the heat to a simmer.  Cook on low heat/simmer for 25-30 minutes.  The consistency of the sauce should be moderately thick.  More tomato paste can be added to thicken if needed. Season with black pepper to taste. 

Can be served over white or brown rice.  Top with chopped green onions and/or diced jalapeños.

*If chicken wings are used, brown the wings on both sides in vegetable oil in a separate pan before adding to the sauce mixture.

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