Chicken is an integral part of Creole recipes, and there are quite a few different ways to prepare it. Combine it with tasty, fresh ingredients and just the right amount of spicy kick for an unforgettable meal.

At Allrecipes.com/Recipe/Creole-Gumbo/Detail.aspx, you'll find a nicely spicy gumbo. You just boil 4 bone-in, skin on chicken breasts and 8 chicken thighs with 1 chopped onion and 1 chopped green pepper in a large pot of salted water, about 40 minutes until chicken is cooked thoroughly. Drain, saving water, and debone and cut chicken; set aside. In another pot, stir together 1/2 cup flour and 1/2 cup butter to make a roux, add chicken, a pound Creole sausage, and water, bring to a boil, cover, and let simmer over low heat for 1 1/2 hours. Add a pound of shrimp and simmer for another hour. Add 2 tablespoons Cajun seasoning, file powder, and hot sauce (to your liking) and serve over hot rice.

If you visit Tasteofhome.com/Recipes/Creole-Chicken, you'll find a yuumy way to make chicken breasts. Just cook 2 boneless, skinless, 4 ounce chicken breasts in a sprayed skillet in 1 teaspoon of oil until cooked thoroughly. Remove and keep warm. In same pan, add a 14 1/2 ounce can of stewed tomatoes, chopped, 1/3 cup green pepper, 1/4 cup chopped celery, 1/4 cup sliced onion, 1 1/2 to 2 teaspoons chili powder, 1/2 teaspoon thyme, and 1/8 teaspoon pepper and bring to a boil, then cover and let simmer about 10 minutes, until veggies are crisp-tender. Add chicken, heat through, and serve with hot rice. If not spicy enough, throw in some Cajun or hot sauce.

People who are not from Louisiana may not understand about Southern cooking. If however they have ever eaten Southern cooking they never forget how unique and delicious it was. Many think of Creole cooking as being rice, shrimp and jambalaya. That is just part of it. Never mistake Creole food with Cajun food; they may be similar but different, although it is believed that both originated in Louisiana.

Let us look at some recipes for Creole Chicken. Southern Fried Chicken can be a Creole dish if made in the Creole way. This recipe comes from the late Chef Austin Leslie from Chez Helene and Pampy's Creole Kitchen in New Orleans. This recipe used condensed milk in the dipping batter and is cooked in hot lard. Yes lard, it makes the crispy outside we all love to crunch. Found at http://www.foodandwine.com/recipes/

Most of the creole recipes all use the Creole seasoning, a different mixture than the Cajun seasoning. Most use peppers and tomatoes and some are served over hot rice with a sauce. Another recipe is simply called Chicken Creole found at, momswhothink.com/chicken-recipe. If you are looking for a unique chicken recipe check out Recipelion.com for the chicken recipes or search for the Turduken recipe. It has a very long instruction page so if you want quick, go to Wal-Mart and buy one ready to cook. The recipe uses 7T of Creole seasoning making it a creole chicken dish indeed.

Creole chicken recipes many times are associated with New Orleans and Louisiana. Creole indicates that there is usually tomato, green pepper, and other vegetables as part of the recipe. The creole chicken recipes can be made in the microwave, but many feel that the best flavor comes from slow cooking with the sauce on the stove or in a crockpot.

The sauce that is put in the recipe could be light, medium, or dark. It is titled the roux recipe. The mixture is of flour and fat with some butter. Creole recipes are best with the light colored recipe, cajun with medium colored, and for a smoky taste, use the dark. The thicker sauce adds flavor.

Usually, a creole chicken recipe begins with browning the chicken breast. Added to this could be some rice and the sauce made of oil and flour. Other additions can include varying amounts of tomatoes, onions, celery, bell pepper, and the like. The cayenne pepper adds special flavor, as does the creole mustard.

Louisiana, and especially New Orleans, is noted for its wonderful creole chicken. Some criticize the sauce if it is too rich. They then feel it is fattening for the eater. However, this can be diminished by changing the amount of flour and fat that are used.

Although there are differing amounts of the various ingredients, the following includes the basics. Brown six chicken breasts while making a mixture of one half cup of each of the following: tomatoes, onions, celery, and bell pepper in the flour and oil sauce. Place the ingredients, including one cup of uncooked instant rice, into the crock pot along with the chicken and sauce and let it simmer for several hours. Serve while it is hot.

Creole cooking started in the 18th century. The Spaniards presided over New Orleans and named its inhabitants of European descent Criollo. The name was later change to creole. Creole cooking is the bursting combination of the best of French, Spanish and African cooking.

Making creole rice is simple and it is very delicious to consume. It begins by placing oil in a saucepan and cooking garlic and green onion over medium temperature until the onions become clear. Then chicken stock, tomato sauce, diced green bell pepper, salt, and black and cayenne pepper are merged into the mixture. A small quantity of Cajun seasoning is introduced. The mixture is then brought to a boil.

The rice is added to the mixture and the heat is then lowered to a simmer. The rice then needs to be turned over gently so that it will mix with the contents of the recipe. All parts should be uniformly blended with the rice. The rice needs to cook an extra fifteen minutes in a covered pot. If the rice is not tender, it needs to be flipped again and allowed to cool for five minutes. The creole rice is removed from the burner and allowed to rest to five minutes before being plated.

The ingredients include 1 teaspoon of salt and black pepper, 2 tablespoons of vegetable oil, 1/2 cupped chopped green bell peppers and onions, one cup of rice, chicken broth and tomato sauce and 1/4 teaspoon of Cajun pepper.

Creole rice is a product of Louisiana's heritage. There is no one group of people that influence Creole cooking. Creole cooking is a blend of all the people that claimed Louisiana/New Orleans as their home. The blend of countries include the French, the Spanish, the Canarians, the Caribbeans, the Mediterraneans, Native Americans and African cooks.

They were the cooks in many of the the kitchens in Louisiana and naturally they prepared the meals with ingredients found locally. They all prepared rice their way thus the beginnings of Creole rice. There are ingredients that are combined to make a signature Creole flavor. The blend includes cayenne pepper, paprika, black pepper, salt, garlic powder, onion powder, oregano and thyme. Sprinkle these ingredients over steamed rice and you have the beginnings of a Creole rice dish. The next thing you'd want to do is decide what you want to pour over your rice.

Stewed tomatoes and sea scallops, Creole seasoning and green pepper make a delicious dish. Pour over the rice. Stewed tomatoes, shrimp, onions, celery and Creole seasoning make shrimp Creole. Then pour over the rice. Last but not least is an orange rice side dish which is great to include with special occasions meals. Creole rice is as exciting and diverse as the Louisiana/New Orleans heritage. There is no one set recipe for Creole rice but if you add the signature flavors that are common to Creole cooking, you have the perfect Creole rice dish.