I know that we are all big big fans of Guidry’s Creole Seasoning. And while my mama and step-dad are Guidrys, we have no known affiliation to these Guidrys. Although I wish I did because I have a big love for their product.
I cannot always find it, and for some reason, it isn’t sold at Target anymore. So when I see it, I usually buy a couple of them and stick them in the freezer. I use these for Jambalaya and Gumbo and pretty much any recipe that calls for a chopped onion because — it is just good. And even better than good? It is easy.
I learned this recipe from a friend’s mom in high school. I used to make it a ton and just started making it again when I started counting macros because it is a great low carb day meal — higher in fat because of chicken thighs.
This is how I make Guidry’s Chicken.
1 Tablespoon or a drizzle of Avocado oil
2 LB Chicken Thighs
1 Package of Guidry’s Creole Seasoning
2 chopped cloves of garlic
salt and pepper to taste
I usually have the Guidry’s frozen and the chicken frozen. So I put those in the fridge the night before. About an hour before cooking, I take them out.
Drizzle oil. Dump the Guidry’s into a pot with a lid. Sauté for a bit until translucent. Dump in chicken thighs. Add garlic and salt and pepper to taste. Put heat on low. Put the lid on.
Stir occasionally. Use scissors to cut up the chicken. Continue to sauté on low and stir. Turn off heat when desired doneness/browning.
This recipe makes 4 servings of chicken for me — 2.8c/13.4f/21.1p.
On low-carb days, I eat this as is. When I can afford more carbs, I serve over minute rice.
And that’s it. Enjoy!
