Ingredients

The following ingredients have 6 Servings
  • 1 tablespoons vegetable oil
  • 1 medium yellow onion (diced)
  • 1 bell pepper (seeded and diced)
  • 1/2 cup scallions (chopped)
  • 30 ounces diced tomatoes (un-drained)
  • 2 tablespoons hot sauce
  • 1 tablespoons paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons fine sea salt
  • 1/2 teaspoon marjoram
  • 3 1/3 pounds chicken drumsticks
  • 4 links chicken andouille sausage (sliced into discs)
  • 6 cups cooked rice (optional)

Instruction

  • In a large sauce pan or Dutch oven, heat vegetable oil. Add yellow onion, bell pepper and scallions. Saute until soft, approximately 5 minutes. Add canned tomatoes through marjoram. Stir and cook down for 20 minutes.
  • Meanwhile, preheat oven to 350 degrees. Pat drumsticks with a paper towel and then season with fine sea salt and pepper. In a large skillet, brown chicken in 4 batches, rotating drumsticks as you go. Each batch should take about 5 minutes.
  • Transfer chicken to 9x13 or larger roasting pan. Add andouille sausage discs. Cover with Creole vegetable sauce.
  • Bake for 30 minutes. Remove and make sure chicken internal temperature has reached 165 and juices run clear. Spoon over cooked rice and enjoy your Creole Chicken!
  • If you've tried this recipe, come back and let us know how it was!