Original Creole Seasoning 
Instant Creole Roux Mix 
BBQ Chicken Thighs w/ Cheddar Mashed Potatoes and Cajun Butter Corn
@HeresYourBite is serving up juicy, flame-kissed chicken thighs glazed in smoky BBQ sauce. Sharp cheddar mashed…
Get RecipeDive into the vibrant flavors of Louisiana with this Chicken Sauce Piquant by @southernvibin! Tender chicken simmered in a spicy, tangy tomato-based sauce with the Holy Trinity of vegetables creates a dish that’s equal parts comforting and exciting.
Ingredients
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Family pack chicken “bone in”
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2 large onions chopped
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1 large bell pepper chopped
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3 sticks celery chopped
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6oz tomato paste
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1 can spicy rotel
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1 can fire roasted diced tomatoes
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16oz tomato sauce
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1 stick unsalted butter
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2 cups Tony’s Instant Roux Mix
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1 tsp onion powder
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1 tsp garlic powder
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2 tbsp Tony Chachere’s Original Creole Seasoning
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2 tbsp Worcestershire sauce
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2 tbsp white sugar
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3 bay leaves
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2 boxes of chicken stock
- Clear
Directions
- Season the Chicken:Start by seasoning your chicken with onion and garlic powder, followed by a generous amount of your favorite Tony’s Creole seasoning.
- Brown the Chicken:In a large skillet, melt 1 stick of unsalted butter over medium heat. Place the seasoned chicken in the skillet and cook, flipping every 60–90 seconds, until the chicken is beautifully browned. Once browned, transfer the chicken to a large bowl and set aside.
- Cook the Holy Trinity: In the same skillet, add diced onions, celery, and bell peppers (the “Holy Trinity”). Stir in some tomato paste and mix well to coat the vegetables. Add a can of Rotel and roasted tomatoes, then carefully pour in half a box of chicken stock. Cook on high heat for about 5 minutes, stirring occasionally, until the vegetables are soft. Remove the skillet from the heat.
- Prepare the Roux: In a Dutch oven or large pot, pour in 4 cups of water. Slowly mix in 2 cups of Tony’s instant roux mix until fully combined. Turn the heat to medium and bring the mixture to a simmer, stirring constantly, until the roux thickens.
- Combine Roux and Vegetables: Add the cooked vegetable mixture from the skillet into the roux, stirring well to combine. Stir in a can of tomato sauce and the remaining chicken stock. Mix thoroughly until you achieve a gravy-like or soupy consistency.
- Add the Chicken: Return the chicken to the pot, including any juices that collected in the bowl (this adds flavor!). Submerge the chicken into the sauce.
- Season and Simmer: Add Worcestershire sauce (WSauce), a sprinkle of white sugar, and another dash of Tony’s Creole seasoning. Toss in a few bay leaves, then cover the pot and simmer on low to medium heat for 2 hours, stirring occasionally.
- Serve: Serve the flavorful chicken and sauce over white rice. Enjoy!
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