Baked Creole Chicken with Andouille and Tomato Sauce
A hearty Louisiana-inspired dish featuring tender chicken drumsticks braised in a rich tomato-based Creole sauce with aromatic spices and smoky andouille sausage. The holy trinity of onions, bell peppers, and scallions creates an authentic foundation, while paprika, thyme, and cayenne deliver the characteristic Creole heat and flavor profile. Perfect for family dinners or casual entertaining, this one-pan meal develops deep, complex flavors as it bakes. The addition of andouille sausage adds smoky richness that distinguishes this version from simpler chicken preparations, making it a satisfying comfort food that pairs beautifully with rice to soak up every drop of the flavorful sauce.
Ingredients
- 1 tablespoons vegetable oil
- 1 medium yellow onion, diced
- 1 bell pepper, seeded and diced
- ½ cup scallions, chopped
- 30 ounces diced tomatoes, un-drained
- 2 tablespoons hot sauce
- 1 tablespoons paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- 2 teaspoons fine sea salt
- ½ teaspoon marjoram
- 3 ⅓ pounds chicken drumstickschicken thighs1:1gluten-freedairy-free
similar cooking time and flavor
- 4 links chicken andouille sausage, sliced into discs
- 6 cups cooked rice(optional)
Instructions
- 1
Heat vegetable oil in a large sauce pan or Dutch oven
- 2
Add yellow onion, bell pepper and scallions and saute until soft
- 3
Add canned tomatoes through marjoram, stir and cook down
- 4
Preheat oven to 350 degrees
- 5
Pat drumsticks with paper towel and season with salt and pepper
- 6
Brown chicken in batches in a large skillet, rotating drumsticks
- 7
Transfer chicken to roasting pan and add andouille sausage discs
- 8
Cover with Creole vegetable sauce
- 9
Bake until chicken reaches internal temperature of 165 degrees and juices run clear
- 10
Spoon over cooked rice and serve
Tips
Brown chicken in batches to avoid overcrowding the pan, which ensures proper browning and prevents steaming
Let the Creole sauce cook down for the full 20 minutes to concentrate flavors and reduce excess liquid
Use a meat thermometer to ensure drumsticks reach 165 degrees internal temperature for food safety
Good to Know
Refrigerate leftovers for up to 3 days in airtight container
Can prepare Creole sauce up to 2 days ahead; brown and bake chicken day of serving
Serve immediately over hot cooked rice with extra hot sauce on the side
Common Mistakes
Don't skip browning the chicken to avoid bland, pale meat
Don't overcrowd the pan when browning to avoid steaming instead of browning
Don't undercook the sauce to avoid watery consistency
Substitutions
FAQ
Can I use boneless chicken instead of drumsticks?
Yes, use boneless thighs or breasts but reduce baking time to 20-25 minutes and check internal temperature reaches 165 degrees.
What if I can't find andouille sausage?
Substitute with kielbasa, chorizo, or smoked sausage. The flavor will be different but still delicious.
How long will leftovers keep in the refrigerator?
Properly stored leftovers will keep for 3-4 days in the refrigerator in airtight containers.