Justin Wilson Looking Back: Chicken a la Creole

Dis Chicken a la Creole is fixed dis easy way to help people who don’ have time to cook, which mos’ people like to do, including me.”

Serves 6 people


  • 1/4 cup of dried onions
  • 1 tablespoon dried green onions
  • 1 tablespoon of dried garlic powder
  • 4 cups of water or chicken stock
  • 1 cup of dry white wine
  • 1 cup of Rotel spiced tomatoes
  • 3 tablespoons of steak sauce
  • 1-2 teaspoons of Louisiana hot sauce or 1/2 teaspoon of cayenne pepper, as you like it
  • 4 cups of canned peeled tomatoes
  • 4 cups of boneless boiled chicken pieces, from a chicken boiled in water to cover
  • 1 teaspoon of dried mint


Mix the onions, green onions, parsley, and garlic powder with two cups of water and set aside. Let this mixture soak for about 1 hour.

Meanwhile, combine the remaining 2 cups of water, the wine, tomatoes, steak sauce, hot sauce, and peeled tomatoes in a large pot and cook for about 30 minutes over a low fire.

Add the rehydrated vegetables and liquid to the pot and stir well. Add the chicken and mint and stir well. Place the lid on the pot and cook over a low to medium-low fire for 1 to 1 1/2 hours.

Serve over cooked rice.

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