Lou Anna's Creole Chicken!

Here is the recipe for class tonight! Enjoy - pictures soon to follow :)

Lou Anna’s Creole Chicken


Seasoning mix:

2 teaspoons dried thyme leaves
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
1/2 teaspoon dried sweet basil leaves

1 1/2 sticks unsalted butter in all
1 cup finely chopped onions
3 teaspoons minced garlic
3 cups chicken broth
2 tablespoons Worcestershire sauce
Tabasco sauce to taste
2-16 ounce cans of tomato sauce
2 tablespoons sugar, optional
2 cups finely chopped green onions, in all

Chicken seasoning mix:

1 1/2 Tablespoons salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dried sweet basil leaves
1 1/2 teaspoons garlic powder

2 pounds boneless chicken, but into 1/2 inch cubes

1 pound spaghetti, cooked according to package directions

Combine seasoning mixes and set aside. In a large Dutch oven, melt 3/4 stick butter and saute the onions over medium heat for about 5 minutes, stirring occasionally. Add the minced garlic and the 1st seasoning mix; continue cooking until onions are dark brown but not burned, about 8-10 minutes, stirring often. Add the chicken stock, Worcestershire and Tabasco then bring to a fast simmer and cook about 8 minutes, stirring often. Stir in the tomato sauce and bring to a boil. Then stir in the sugar and 1 cup of the green onions and simmer uncovered about 40 minutes.

Combine chicken and seasoning mix in a bowl and mix well. In a large skillet, melt the rest of the butter over medium heat. Add the remaining green onions and saute for a few minutes. Add the chicken and continue cooking for about 10 minutes until the chicken is cooked through. Add the chicken mixture to the tomato sauce mixture and heat through.

Serve over spaghetti.

Serves 6-8