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Creamy Chicken & Sausage Creole Soup

I spent a few summers in Louisiana doing hurricane relief work and one of the things that made it bearable was the delicious Creole food. I gladly would spend my day gutting homes in New Orleans if it meant a hearty bowl of crawfish etouffee was waiting for me on the dinner table. Creole spice is my absolute favorite blend!

I haven't mastered a good recipe for a traditional Creole dish, so I decided to make a soup inspired by some of my Creole favorites. This soup is a mash up of an Etouffee with Gumbo (sans the shellfish... my husband is allergic). I debated on whether or not to start off with a rue and ended up not. That will be my next thing to try with this recipe.

Without further ado, I present this Soup Sunday's recipe, Creamy Chicken & Sausage Creole Soup!


1 Lg Boneless, Skinless Chicken Breast, butterflied

1 pkg Smoked Sausage Link, diced or sliced

1 Md Onion, diced

2 Lg Carrots, diced

2 Stalks of Celery, diced

2 tbsp Olive Oil

3 Cloves of Garlic, minced

4 Pods of Okra, sliced

6 Cups of Chicken Broth

2 Tbsp Creole Seasoning, divided into half (see how to make your own, below)

1/2 Heavy Whipping Cream


  1. Heat 2 Tbsp of Olive Oil in a Dutch Oven. While the oil heats up, season both sides of the chicken breasts with 1 Tbsp of the Creole Seasoning. Add to the pot and cook 8-9 minutes per side. Remove and set aside

  2. To the same pot, add in the sliced sausage and cook until they begin to get a crispy edge or caramelize. Remove and set aside with the chicken.

  3. To the same pot (it's ok to have burnt pieces and build up in the bottom of the pot. This will be a good flavor that the vegetables will absorb) add in the onions, carrots, and celery. Stir to combine and cook until the veggies are tender.

  4. Add in your garlic, stir for 1 minute before adding in the last Tbs of Creole Seasoning. Stir well to combine.

  5. Next, add in the sliced okra and cook for 2-3 minutes until the okra is slightly tender. The mix will be slimy, but do not worry.

  6. While the okra is cooking, chop the chicken breasts into small bite-sized pieces and then add them, along with the sausage, to the pot and stir.

  7. Add in the Chicken Broth, bring to a boil, reduce heat and simmer for 30 minutes.

  8. Once the Okra is tender, add in the Heavy Whipping Cream and stir.

  9. Continue to cook for 1-2 minutes and serve.

Serve with white rice and enjoy!

My favorite Creole Seasoning is Tony Chachere's. However, if you want to make your own, here's a great creole spice blend recipe you can make at home:


4 tsp. Chili Powder

2 tsp. Salt

2 tsp. Onion Powder

1 tsp. Black Pepper

1 tsp. Garlic Powder

1 tsp. Paprika

1 tsp. Oregano

Here are a few pics from my time in Louisiana... circa 2006-2008

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