Easy Chicken and Sausage Creole – A Cast Iron Southern Classic
If you’re craving bold Southern flavors, this Chicken and Sausage Creole is a one-pan powerhouse. With crispy cornbread loaded with peppers, sausage, and rice, tender Creole-seasoned chicken strips, and rich andouille gravy, this dish is comfort food with attitude.
This cast iron masterpiece gets an extra kick from Big Poppa’s Jallelujah Jalapeño Seasoning, bringing the perfect heat to the chicken and cornbread. And to top it all off? A perfectly cooked sunny-side-up egg and a sprinkle of parsley.
It’s easy to make, packed with flavor, and straight-up delicious. Whether you’re cooking for a crowd or just treating yourself, this Creole-inspired dish is a winner.
Easy Chicken and Sausage Creole Recipe | Cast Iron Recipe
Big Poppa
3-4
15 minutes
30 minutes
Southern / Creole
Main Course
This Chicken and Sausage Creole is a Southern comfort classic—savory cornbread packed with peppers, sausage, and rice, topped with seasoned chicken, rich andouille gravy, and a sunny-side-up egg. Baked in cast iron for the perfect crispy crust, this dish is bold, hearty, and packed with flavor.
Ingredients
1 cup andouille sausage (chopped & pre-sautéed)
6 chicken strips
1 pack Jiffy cornbread mix
1 cup cooked white rice
1 small can creamed corn
1 egg
½ cup milk
2 tbsp Mexican crema
½ cup pre-sautéed jalapeño peppers
½ cup pre-sautéed yellow, red, and orange peppers
1 tsp Big Poppa’s Jallelujah Jalapeño Seasoning
1 tsp Creole seasoning
Andouille gravy (pre-made)
Butter (for greasing cast iron pans)
3 sunny-side-up eggs (for topping)
Chopped parsley (for garnish)
Directions
If you haven’t already, prepare andouille sausage gravy and keep it warm.
In a bowl, combine:
- Jiffy cornbread mix
- 1 cup cooked rice
- Sautéed peppers
- Chopped andouille sausage
- 3 tbsp creamed corn
- 1 egg½ cup milk
- Mexican crema
Whisk everything together until well mixed.Preheat the oven to 375°F.
Butter three small cast iron pans (or one large one).
Pour the cornbread batter into the pans.
Bake for 15-20 minutes, or until golden brown and fully set.
Season the chicken strips with Creole seasoning and Big Poppa’s Jallelujah Jalapeño Seasoning.
Sauté in a skillet over medium heat until golden brown and fully cooked.
Remove the cornbread from the oven.
Pour warm andouille gravy over each pan of cornbread.
Top with two cooked chicken strips per serving.
Place one sunny-side-up egg on top of each.
Sprinkle with extra andouille sausage slices and chopped parsley.
Serve hot and dig in!
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