chicken creole, paleo recipe

This recipe is for all us BUSY-BEES and has influence that comes straight from New Orleans! While you may be asking, “How do you know? You aren’t from there!”. No, but I know someone who is. His name is R.T., owner of RCN Motors, and he taught me how to make Creole a few times… it must have really stuck in my head because last night I started cooking something and he said, “This is just like my creole! …with a twist” So we made a few healthy changes to the original recipe. No need for canola oil or corn starch! (I also switched out the typical celery and added in some yummy mushrooms. Celery doesn’t have much nutritional value, but if you love the flavor, feel free to keep it in)


1 Can of organic tomato sauce
2 chicken breasts
2 Tbsp olive oil
1 Green Bell pepper
1 Onion
1 cup mushrooms
1 clove garlic – minced
3 plum tomatoes
1 Tbsp hot sauce (optional, to taste)
2 Bay leaves
1 Tbsp Paprika
1/2 Tbsp Cayenne pepper
Dashes of salt and pepper

Chop all veggies into even-sized pieces. Heat up 1 tbsp olive oil with minced garlic in a large pan. Add in onions and peppers and cook for about 5 minutes. Add in mushrooms and tomatoes. Cook another 5 minutes.

While veggies are cooking, chop chicken into cubes or “bite-sized chunks” and sauté chicken in a pan with 1 tbsp olive oil until all pink is gone.

Add tomato sauce and chicken to the pan of vegetables. Add in paprika, salt, pepper, cayenne pepper, and crushed bay leaves. Let cook on medium heat for another 5-10 minutes.

Always take a taste to make sure it’s right. If desired, add extra hot sauce to give it some real kick! The texture should come out like a gumbo or thick stew. If you prefer less liquid, use a grated spoon to scoop out your chicken and veggies.

Easy enough? I love recipes that require you to only chop and throw everything in a pan!

And now, I think I’m ready for some New Orleans Voodo Blues


  1. Pingback: CILANTRO LIME CAULIFLOWER “RICE” | The Healthy Beast

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