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I love a good cajun meal.  Being raised in South East Texas I was exposed to cajun food on a regular basis.  I have an Aunt that lived in Baton Rouge, Louisiana for years and she has started to pass down some of her amazing Cajun creations.  This recipe was originally intended to make shrimp creole but I have revised it for some tasty chicken creole.  The next time I make it, I may use shrimp and maybe add some okra.  

PREP: 15 minutesCOOK: 20 minutesYIELD: 8 Servings


  1. In a large saucepan, melt butter and add chopped onion.  Cook until onions start to become tender.  
  2. Stir in Cajun seasoning, minced garlic, salt, and stewed tomatoes.  Cook for a few minutes to incorporate the flavor.  
  3. Add the cubed raw chicken.  
  4. Reduce heat, cover, and simmer 20 minutes or until the chicken reaches 160-degree internal temperature.  
  5. While simmering cook 2 cups of white rice following the directions on the rice of your choice.   

I serve this meal over the rice (so I can control the carbs) but many choose to just stir the rice into the creole before serving it.  I also like to add some thin slices of a toasted Cajun garlic bread. 


Maurie Kay

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