Name: The Court of Two Sisters Creole A La Carte Dinner Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Creole
Ingredients: 4 pieces Chicken thighs; 200 grams Andouille sausage; 2 cups Bell peppers (red and green); 1 large Onion; 1 cup Celery; 4 pieces Garlic cloves; 400 grams Canned diced tomatoes; 500 ml Chicken broth; 2 pieces Bay leaves; 2 tbs Cajun seasoning; to taste Salt; to taste Black pepper; 1 tbs Parsley (chopped, for garnish); 1 cup Long-grain white rice; 2 cups Water

Black Margarita

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Indulge in a selection of Creole dishes available a la carte.

In a large pot over medium heat, add a splash of oil and sauté the onion, bell peppers, and celery until softened, about 5-7 minutes.

Sauté the Vegetables

Stir in minced garlic and sliced Andouille sausage, cooking for an additional 3-4 minutes until fragrant.

Add Garlic and Sausage

Push the vegetables to the side and add the chicken thighs to the pot. Brown them on both sides for about 5 minutes each.

Brown the Chicken

Add the canned diced tomatoes, chicken broth, bay leaves, Cajun seasoning, salt, and black pepper. Stir everything together.

Combine Ingredients

Bring the mixture to a boil, then reduce to a simmer. Cover and let it cook for about 30-35 minutes, or until chicken is cooked through.

Simmer

In a separate pot, bring water to a boil. Add the long-grain white rice, cover, and reduce heat to low. Cook for 18-20 minutes or until the rice is tender and the water has absorbed.

Cook the Rice

Remove bay leaves from the pot. Serve the Creole dish over a bed of rice, garnished with chopped parsley.

Serve the Dish

Chicken thighs

Andouille sausage

Bell peppers (red and green)

Onion

Celery

Garlic cloves

Canned diced tomatoes

Chicken broth

Bay leaves

Cajun seasoning

Salt

Black pepper

Parsley (chopped, for garnish)

Long-grain white rice

Water

Creole a la Carte Dinner

Pan fried filet of trout served with rosemary roasted new potatoes and steamed asparagus. Finished with almonds.

Trout Amondine

Indulge in our rich and velvety creamed spinach, where tender spinach leaves are enveloped in a luscious blend of creamy béchamel and a hint of nutmeg. This classic side dish is elevated with a sprinkle of Parmesan cheese, creating a perfect balance of flavors that will delight your palate. A must-try for any vegetable lover!

Creamed Spinach

Cerezas oscuras dulces flameadas con coñac al lado de su mesa y servidas sobre un helado cremoso.

CEREZAS FLAMEADAS

Pato a la Naranja

Filetto di manzo alla griglia is a grilled beef tenderloin dish, typically seasoned and seared to a preferred doneness. This dish is often served with a rich Bearnaise sauce and a variety of grilled vegetables, showcasing an Italian-French cooking style that emphasizes quality ingredients and careful preparation. Here's how to make it at home.

Filetto di manzo alla griglia

Indulge in our Grits & Grillades, a comforting Southern classic that features tender, slow-cooked beef smothered in a rich, savory gravy, served over a bed of creamy, buttery grits. This hearty dish is a perfect harmony of flavors and textures, promising a satisfying meal that warms the soul. Perfect for breakfast, brunch, or any time you crave a taste of the South!

Grits & Grillades

Make Creole A La Carte Dinner Recipe in just 1h . Indulge in a selection of Creole dishes available a la carte.

Creole A La Carte Dinner Recipe

Ingredients

Main Ingredients

Rice

Method

Preparation