Original Creole Seasoning 
Fried Scallops
These golden fried scallops by @TFTI.BBQ have a flavorful Creole kick that only Tony Chachere’s can…
Get RecipeThis Chicken Fricassee by Creole For The Soul is a flavorful mix of chicken, veggies and seasonings, perfect for a cool weeknight dinner.
Ingredients
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5-6 Chicken Thighs
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1/2 Tablespoon Olive Oil
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2 Teaspoons Tony’s Original Creole Seasoning
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3/4 Cup Vegetable Oil
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1/2 Cup Onions, Diced
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1/4 Cup Celery, Diced
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2-3 Teaspoons Garlic, Minced
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1-2 Bay Leaves
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1-2 Teaspoons Thyme, Minced
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4-6 Ounces Mushrooms, Sliced
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1 1/2 Tablespoons & 1 1/2 Cups All-Purpose Flour, Separated
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2 Cups Chicken Stock
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1/2 Cup Dry White Wine
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1/4 Cup Heavy Cream (Optional)
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2 Medium Carrots, Peeled and Cut
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6-8 Ounces Asparagus, Trimmed and Cut
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Italian Seasoning, to Taste
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Garlic Powder, to Taste
- Clear
Directions
- Season chicken pieces with Tony’s Original Creole Seasoning.
- Heat up Dutch oven or heavy-bottomed skillet with vegetable oil over medium heat. Add 1 1/2 cups of flour to a bowl, season and dredge each piece of chicken in the seasoned flour.
- Once oil is heated, add chicken and fry on each side for about 4-5 minutes until skin is browned.
- Remove chicken from oil and discard excess oil in the pan.
- Add olive oil and then follow with onions, celery, garlic, bay leaves, thyme and mushrooms. Sauté for 2-3 minutes until vegetables are soft. Stir in 2 1/2 tablespoons of flour until blended.
- Stir in the chicken stock and wine constantly until sauce thickens, about 4-5 minutes.
- Taste and continue to season with Italian seasoning, garlic powder and Tony’s Original Creole Seasoning until desired flavor reached.
- Return chicken back to the pan, cover pot and set burner to medium-low heat. Let cook for 12-15 minutes until sauce reaches desired consistency and chicken is almost cooked through.
- Add in carrots and asparagus, add cover back on and continue to cook for 5-7 minutes, or until chicken is cooked through and asparagus is tender.
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