Ingredients
Slow Cooker Chicken Creole
- 8 oz Chicken thighs boneless and skinless
- 3 oz Andouille sausage sliced into rounds
- ¼ cup Onion diced
- ⅛ cup Carrot diced
- ½ cup Green bell pepper seeded and chopped
- ½ cup Red bell pepper seeded and chopped
- 2 cloves Garlic minced
- ½ cup Chicken broth
- 5 oz Canned diced tomatoes
- ½ oz Tomato paste
- ¼ cup Tomato sauce
- ½ tsp Creole seasoning
- dash Cayenne pepper
- 1 ½ Scallions chopped (for garnish)
Cajun Eggs
- 2 Eggs
- 1 tsp Mayonnaise
- ¼ tsp Dijon mustard
- ⅛ tsp Salt
- Black pepper for serving
- Cajun seasoning for serving
Rice
- 1/2 cup Jasmine rice
- 1 cup Water
- 1 pinch Salt
Maque Choux
- 1 slice Bacon chopped
- 1 cup Corn
- ¼ cup Yellow onion chopped
- ½ cup Red bell Pepper chopped
- ¼ tsp Jalapeno pepper chopped
- ¼ TBSP Cajun seasoning
- Salt to taste
- Black pepper to taste
- ⅛ cup Chicken broth
- ¼ cup Heavy cream
Hurricane Cocktail
- Ice cubes
- 2 oz White rum
- 2 oz Dark rum
- 1 oz Orange juice
- 1 oz Lime juice
- 2 oz Passion fruit juice
- 5 oz Simple syrup
- 5 oz Grenadine syrup
- slices Orange for garnish optional
- Maraschino cherries for garnish optional
Instructions
- Place all of the ingredients for the chicken creole in the slow cooker.
- Cover and cook on low for 6 - 8 hours or high for 3 - 4 hours.
- Shred the chicken and add it back to the slow cooker once finished.
- Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
- Slice eggs in half lengthwise. Remove yolks and place in a medium bowl; set aside egg whites. Use a fork to mash egg yolks with mayonnaise, Dijon mustard, salt, and black pepper.
- Fill hollowed egg white halves with yolk mixture. Sprinkle it with cajun seasoning. Cover and chill in the refrigerator until serving.
- Cook the Rice: Rinse the rice under cold water until the water runs clear. Cook according to the instructions on the package. Fluff the rice with a fork. Season with salt and pepper to taste.
- For the Maque Choux: Heat a large pan to medium heat and add the bacon. Cook the bacon until it becomes golden brown and crispy.
- Stir in the corn, onion, peppers and Cajun seasoning, and salt and pepper to taste. Cook until they soften up and start to caramelize, stirring often.
- Add the chicken broth and simmer for 10 minutes.
- Add the heavy cream. Let it warm for about 2 minutes, stirring a bit, then remove from heat.
- Hurricane Cocktail: Add ice and all of the ingredients into a cocktail shaker and shake well. Garnish with an orange slice and cherry if desired.
- Serve the chicken creole over rice with deviled eggs, corn choux and hurricane.
Nutrition
Calories: 1298kcal | Carbohydrates: 180g | Protein: 48g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 351mg | Sodium: 1341mg | Potassium: 1629mg | Fiber: 8g | Sugar: 106g | Vitamin A: 6035IU | Vitamin C: 167mg | Calcium: 164mg | Iron: 8mg

Slow Cooker Chicken And Sausage Creole
Ingredients
Slow Cooker Chicken Creole
- 8 oz Chicken thighs boneless and skinless
- 3 oz Andouille sausage sliced into rounds
- ¼ cup Onion diced
- ⅛ cup Carrot diced
- ½ cup Green bell pepper seeded and chopped
- ½ cup Red bell pepper seeded and chopped
- 2 cloves Garlic minced
- ½ cup Chicken broth
- 5 oz Canned diced tomatoes
- ½ oz Tomato paste
- ¼ cup Tomato sauce
- ½ tsp Creole seasoning
- dash Cayenne pepper
- 1 ½ Scallions chopped (for garnish)
Cajun Eggs
- 2 Eggs
- 1 tsp Mayonnaise
- ¼ tsp Dijon mustard
- ⅛ tsp Salt
- Black pepper for serving
- Cajun seasoning for serving
Rice
- 1/2 cup Jasmine rice
- 1 cup Water
- 1 pinch Salt
Maque Choux
- 1 slice Bacon chopped
- 1 cup Corn
- ¼ cup Yellow onion chopped
- ½ cup Red bell Pepper chopped
- ¼ tsp Jalapeno pepper chopped
- ¼ TBSP Cajun seasoning
- Salt to taste
- Black pepper to taste
- ⅛ cup Chicken broth
- ¼ cup Heavy cream
Hurricane Cocktail
- Ice cubes
- 2 oz White rum
- 2 oz Dark rum
- 1 oz Orange juice
- 1 oz Lime juice
- 2 oz Passion fruit juice
- 5 oz Simple syrup
- 5 oz Grenadine syrup
- slices Orange for garnish optional
- Maraschino cherries for garnish optional
Instructions
- Place all of the ingredients for the chicken creole in the slow cooker.
- Cover and cook on low for 6 - 8 hours or high for 3 - 4 hours.
- Shred the chicken and add it back to the slow cooker once finished.
- Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
- Slice eggs in half lengthwise. Remove yolks and place in a medium bowl; set aside egg whites. Use a fork to mash egg yolks with mayonnaise, Dijon mustard, salt, and black pepper.
- Fill hollowed egg white halves with yolk mixture. Sprinkle it with cajun seasoning. Cover and chill in the refrigerator until serving.
- Cook the Rice: Rinse the rice under cold water until the water runs clear. Cook according to the instructions on the package. Fluff the rice with a fork. Season with salt and pepper to taste.
- For the Maque Choux: Heat a large pan to medium heat and add the bacon. Cook the bacon until it becomes golden brown and crispy.
- Stir in the corn, onion, peppers and Cajun seasoning, and salt and pepper to taste. Cook until they soften up and start to caramelize, stirring often.
- Add the chicken broth and simmer for 10 minutes.
- Add the heavy cream. Let it warm for about 2 minutes, stirring a bit, then remove from heat.
- Hurricane Cocktail: Add ice and all of the ingredients into a cocktail shaker and shake well. Garnish with an orange slice and cherry if desired.
- Serve the chicken creole over rice with deviled eggs, corn choux and hurricane.
Nutrition
Calories: 1298kcalCarbohydrates: 180gProtein: 48gFat: 39gSaturated Fat: 15gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 351mgSodium: 1341mgPotassium: 1629mgFiber: 8gSugar: 106gVitamin A: 6035IUVitamin C: 167mgCalcium: 164mgIron: 8mg
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