Vanessa LaBranche, Project Bread
In my upbringing, Shrimp Creole was a treat on certain weekends. However, Chicken Creole was something that would be served from time to time because it was more budget friendly.
It is a simple dish cooked in a tomato-based sauce with vegetables that comes together quickly. Like many Louisiana style Creole dishes, the flavors start with the “trinity” of celery, peppers and onions. I still enjoy eating this occasionally as I have fond memories of time spent with my family. The choice of fat is usually butter, but to switch it up to a healthier version, this version uses olive oil instead.
3.15 lbs. chicken breast
Juice of 1 lemon
1 tsp kosher salt
3 Tbsp olive oil
1 large onion, chopped
2 stalks celery
2 green peppers, chopped
3 cloves garlic, minced
2 Tbsp tomato paste
2 cups canned diced tomatoes, with juice
1 tsp thyme
1 tsp old bay seasoning
1cup chicken broth, reduced sodium
½ tsp cayenne pepper
1 bay leaf
12.5 cups cooked brown rice for serving
2 oz. meat/meat alternative
1 oz. whole grain equivalent
Calories 278 calories Saturated Fat 1.35 g Sodium 604 mg Carbohydrate 37 g
* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.