Spicy Chicken Creole

This is my variation of Shrimp Creole for those who prefer to not eat shellfish. Some people are allergic to shellfish and are unable to eat any variety of it. This gives them an alternative using chicken, but the flavor is definitely still there for lovers of Creole.


4 Tbs Extra Virgin Olive Oil

1½ cups Green Bell Pepper, chopped

1½ cups Onion, chopped

1½ cups Celery, chopped

3 cloves Garlic, minced

1 pound Chicken, Boneless, Skinless Breast Meat, trimmed and cubed

28 ounces Tomatoes, Whole Canned

1 Tbs. Paprika

1/2 tsp. Cayenne

1 tsp. Salt

1 tsp. Pepper, fresh ground

1 cup Water

1 Bay Leaf

4 Tbs. Corn Starch

1/2 Cup Ice Water

2 Cups Rice, cooked

1. Heat Olive oil in a deep sauté pan over medium heat.

2. Lightly sauté the bell pepper, celery and onions.

3. Add the cubed chicken and stir to lightly brown all sides.

4. Add the garlic and stir to combine all ingredients.

5. Add the tomatoes, paprika, cayenne, salt, pepper, Bay leaf and water. Stir to combine ingredients.

6. Reduce heat, cover pan with lid and simmer for 25 minutes.

7. When cooking has finished, combine the corn starch with the ice water. Stir to make a paste. Add to the pan and stir continuously until mixture is thickened.

8. Serve over rice.

Servings: 4

Cooking Tips:

Put a damp paper towel under your cutting board to prevent it from moving.

Either dice the chicken after chopping the vegetables or use a separate cutting board for the chicken to prevent cross contamination.

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories   272.67

Calories From Fat (10%)   28.55

% Daily Value

Total Fat 3.34g   5%

Saturated Fat 0.61g   3%

Cholesterol 10.30mg   3%

Sodium 649.40mg   27%

Potassium 957.73mg   27%

Carbohydrates 53.06g   18%

Dietary Fiber 6.18g   25%

Sugar 13.67g

Sugar Alcohols 0.00g

Net Carbohydrates 46.88g

Protein 9.86g   20%

MyPoints 4.9

This is a super quick and easy recipe that packs a lot of punch and flavor for lovers of spicy food. If you want to make shrimp creole instead of chicken creole, use shrimp instead of chicken and add the shrimp during the last 3 minutes of cooking time. Do not overcook the shrimp.

While cooking skills are a very important part of preparing a recipe, the other part of the equation is good cookware. As you can tell by my other articles, I am a Wolfgang Puck fan. I wasn’t always a Wolfie fan. I had all of the “C” cookware and small appliances, but when we remodeled our kitchen, my husband wanted to switch everything to stainless steel instead of anodized aluminum. I reluctantly agreed to try the Wolfgang Puck cookware. Two weeks later, I donated my “C” cookware to my brother’s huntcamp, lol.

I am now the proud owner of  THREE, yes three, sets of Wolfie cookware and I have never looked back. Every year, he brings out several different sets with new pieces that I just have to have for different reasons, like holiday serving pieces and woks and other cool stuff. The quality can not be beat by the expensive products and, obviously, the price is fantastic. My first set is over ten years old and looks like I just took it out of the box.  Try out a set. This is a great deal on this Wolfgang Puck Stainless Steel 10-Piece Cookware Set. You won’t be disappointed

Venison Summer Sausage Recipe

{summer sausage}

These days and times, anything you can do to save money is a good idea. If you can add a health benefit to the mix, all the better. This is one of those recipes. It is very inexpensive to make and it is very low in fat. It’s a good thing!

The most expensive part of this recipe are the spices, but the good news is that you can make an absolute TON of summer sausage from the spices since it takes such a small amount per batch to make.  So, here it is. Enjoy.


5 Lbs. Ground Venison
2 1/2  tsp Garlic Salt
2 1/2  tsp Black Pepper, Coarsely Ground
2 1/2  tsp Mustard Seeds
1 tsp  Hickory Smoked Salt
6 tsp  Morton’s TenderQuick
3 Tbs Liquid Smoke
1  tsp Garlic, Granulated

1. Combine all ingredients in a large mixing bowl. Mix well and place in the

2. For the next two days, take out of the refrigerator daily, re-mix the
ingredients and return to the refrigerator. Keep the mixture tightly

3. On the third day, divide the mixture into seven equal portions and roll
each portion out into a roll.

4. Place the rolls on a rack over an oven broiler pan and bake in the oven
at 175 degrees for 13 hours. Turn each roll after the first six hours of

Nutrition (calculated from recipe ingredients)
Calories: 74
Calories From Fat: 16
Total Fat: 1.8g
Cholesterol: 11.3mg
Sodium: 349.8mg
Potassium: 4.3mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 13.7g

Cooking Tip: You can serve this by itself, with crackers, or on rye bread with mustard. The crowd loves this one.

Comments: This is great to have on hand when unexpected Company drops by.

We will sometimes make a couple of batches a week and freeze each completely cooked roll, tightly vacuum sealed and it will keep for a long time, not that we know exactly how long, because we really go through this stuff.