It really is ‘great on everything’

My husband loves sauces and seasonings – literally the door of our fridge is full of hot sauces, barbecue sauces, marinades and dressings. But his favorite seasoning is Tony Chachere’s Original Creole Seasoning. The container says “great on everything” and my husband happily obliges. He uses it on meat, pasta, rice, vegetables – just about anything he puts in his mouth. The Creole seasoning is a blend of salt, red pepper, garlic and “other spices.” And he loves it.

I recently made a chicken and sausage stew that featured this Creole seasoning. The grownups loved it, but my youngest son thought it was too spicy. You could cut back on the seasonings, use plain diced tomatoes or use a milder flavored sausage. If you like things hotter, add crushed red pepper or hot sauce.

Creole Chicken and Sausage Stew

1 pound chicken, cut in 1-inch pieces (I used chicken breasts)
½ pound Creole sausage, sliced in rounds
1 teaspoon oil
½ onion, diced
15 ounce can diced tomatoes with chipotle peppers
15 ounce can corn, drained
2 teaspoons Creole spice (I used Tony Chachere’s Original Creole Seasoning)
Hot cooked rice, to serve

In a large skillet or stock pan, heat the oil. Add the chicken breast and sausage. Add the creole spice and onions. Cook 7-10 minutes, until the chicken and sausage are browned.

Add the diced tomatoes with chipotle peppers and the can of corn.

Simmer for 20 minutes. To serve, scoop hot cooked rice into bowls, then top with the stew.