Chicken and Sausage Creole

Chicken and Sausage Creole

2 pounds bones, skinless chicken pieces

2 pounds smoked sausage, diced

2 Tablespoons vegetable oil

1 onion, chopped

1 bell pepper, diced

1 jalapeno, seeded and chopped

2 (14.5 oz.) cans stewed tomatoes

1 (6 oz.) can tomato paste

2 cups water

2 Tablespoons minced garlic

1 teaspoon basil

1 teaspoon rosemary

1 teaspoon oregano

2 teaspoons fresh ground black peppercorns

1 teaspoon salt

1 can cream of mushroom soup, optional

Brown chicken and sausage in large pot with vegetable oil. Add onions, bell pepper and jalapeno and sauté on low heat. Once the vegetables are soft, add stewed tomatoes, tomato paste, water and garlic; stir well. Begin adding herbs and seasonings to mixture. Bring to a boil; return to medium heat for 30 minutes or until sauce is cooked to your desire consistence. If a thicker sauce is desired, you can add a can of cream of mushroom soup; however, you will not need to add additional salt. Serve over rice. Serves 12.

This recipe is published in the Women's Commission of Southwest Louisiana's new cookbook, "What's Cooking?" that is available at the Fall Conference on Thursday, October 21, 2010, at the Lake Charles Civic Center. 

You can also order the cookbook at