Spice N' Herbs Seasoning 
Tony Chachere's Bloody Mary Mix 
Creamy Cajun Chicken Sloppy Joes
Flavors that hit like home! These Creamy Cajun Chicken Sloppy Joes by @SouthernVibin bring the perfect…
Get RecipeThe flavors of Italy combine with Creole seasoning for this amazing chicken dinner! Two-time James Beard Award-winning Chef Susan Spicer takes this meal up a notch by bringing the chicken together with a flavorful Creole Tomato Sauce and Artichoke Bread Pudding. You will impress your family and friends with every bite!
Ingredients
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8 Cups Stale Bread, Torn or Cut Into Cubes
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2 Tablespoons Olive Oil
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2 Tablespoons Butter
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1 Cup Onion, Diced
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1/2 Cup Celery, Diced
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1 Teaspoon Garlic, Minced
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2 Teaspoons Tony’s Spice N’ Herbs Seasoning
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2 Cups Artichoke Hearts, (Frozen or Canned) Thawed and Roughly Chopped
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3 Cups Chicken Broth
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2 Eggs, Lightly Beaten
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2 Tablespoons Herbs (Parsley, Thyme, Dill, and/or Basil), Chopped
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2 Tablespoons Olive Oil
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2 Cups Onion, Diced
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1 Cup Green Bell Pepper, Diced
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1/2 Cup Celery, Diced
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1 Tablespoon Garlic, Minced
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3 Cups Crushed Tomatoes
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1/2 Cup Tomato Paste
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2 Cups Chicken Broth, or Water
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1 Cup Tony’s Bloody Mary Mix
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1 Teaspoon Dried Oregano
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2 Bay Leaves
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Fresh Basil (Optional)
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4 Chicken Breasts (Skin On or Off, as Preferred)
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1/2 Cup Tony’s Creole-Style Italian Salad Dressing
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1/2 Teaspoon Garlic, Minced
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1 Teaspoon Rosemary (Fresh or Dried), Chopped
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Parmesan Cheese (Optional)
- Clear
Directions
Making Artichoke Bread Pudding:
- Preheat oven to 350°F.
- Place bread cubes into a large bowl or container.
- Heat olive oil and butter in a large skillet and when melted, add the onion, celery, garlic and Tony’s Spice N’ Herbs Seasoning. Cook, stirring for about 5-7 minutes until the vegetables are tender.
- Stir in artichoke hearts and cook for about 5 more minutes, then add chicken stock. Stir and bring to a boil. Then pour everything over the bread cubes and still well, making sure the bread soaks up the liquid and starts to break down.
- Let cool for about 10 minutes, then stir in the beaten eggs. Mixture should not be dry or soupy, but moist with the bread holding some of its shape.
- Stir in the chopped herbs. Then pour into an oiled loaf pan and bake for 20 minutes until puffy, golden brown and cooked in the center.
- Let cool and cut into portions. You will have some leftover.
Making the Creole Tomato Sauce:
- Heat oil in a 2-quart saucepan and when simmering, add the onions, bell pepper and celery. Stir and cook over medium-low heat for about 7 minutes, until vegetables just start to color.
- Add in the garlic, oregano and bay leaves and cook another 2 minutes, than add in crushed tomatoes, tomato paste, chicken broth and Tony’s Bloody Mary Mix. Stir well to incorporate the tomato paste and then bring mixture to a boil. Lower the heat and simmer gently for at least 30 minutes.
- When the sauce tastes rich and flavorful, stir in the fresh basil and keep sauce warm until ready to serve, or refrigerate for later. You should have about 1 quart of sauce.
Making the Chicken:
- Place two chicken breasts in a large plastic freezer bag and pound with a meat mallet to an even thickness. Remove from bag and repeat with the other two breasts.
- Mix together the Tony’s Italian Salad Dressing, garlic and rosemary in a small bowl.
- Return all chicken breasts to the bag and pour in the marinade. Refrigerate for about 30 minutes, then remove chicken and strip off the excess marinade.
- Grill chicken over medium-hot coals, skin side down, for about 6-7 minutes, then turn and finish cooling on the other side for about 3 minutes. You could also place the chicken on a baking pan and roast in a preheated 400°F oven for about 12 minutes.
- Once cooked and you are ready to serve, arrange one piece of warm Artichoke Bread Pudding on a plate and lean a chicken breast against it. Then spoon Creole Tomato Sauce over both. Garnish with freshly grated Parmesan cheese or more basil, if desired.
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