Chicken Andouille Jambalaya

8oz diced chicken breast
4oz andouille sausage – cut in slices
2 Tbsp. vegetable oil
3 cups white rice
½ cup water
3 cups creole sauce
¼ tsp black pepper
¼ tsp salt
1 tsp Chef Butcher’s Creole Seasoning
Heat vegetable oil in the skillet add chicken breast first and cook for 3 minutes and then add the andouille sausage and continue to cook. Add white rice and water to start the steaming process for 2 – 3 minutes. Add creole sauce, black pepper and salt. Let simmer for 6 minutes. Finish the dish by adding Chef Butcher’s Creole Seasoning. For a more spicier Jambalaya add more Chef Butcher’s Creole Seasoning.  Remember to taste as you go!!


Cheese Grits

1 cup grits
1 cup shredded cheese
2 cups water
1 tsp salt
½ stick butter
                                                                  Bring 1 cup of water to a boil. Add grits, salt and butter to the boiling water. Whip grits while cooking. As grits thicken add the remaining cup of water while continuing to whip the grits for 10 to 12 minutes. Finish by adding in cheese

Creole Sauce
1 medium green bell pepper – medium diced
½ onion – medium diced
2 ribs of celery – medium diced
1 garlic clove – chopped fine
2 cups tomato puree
1 cup diced tomato
2 cups water
½ tsp basil
½ tsp oregano
1 tsp sugar
¼ cup olive oil
2 Tbsp. Chef Butcher’s Creole Seasoning
½ tsp salt
Add olive oil, bell peppers, onions, celery, garlic, sugar, basil and oregano in the sauce pan and cook for 3 to 4 minutes on medium heat. Add tomato puree, dice tomato and water and let simmer for 10 to 12 minutes. Add salt and Chef Butcher’s Creole Seasoning, let simmer for 2 to minutes and then remove from heat.

For more of a spicier creole sauce add more of Chef Butcher’s Creole Seasoning.

 Chef Butcher's

​  Creole Kitchen


Restaurant - 614-372-3333

11:00-AM - 8:00PM  Mon  - Tue
8:00-AM - 8:00PM  Wed - Sat

Closed Sunday

Dining room

11:00-AM - 8:00PM - Mon - Fri 
8:00-AM  - 8:00PM -Sat 

Closed Sunday


2 cups white rice
3 cups water
Add ingredients in the sauce pot and bring to a boil for 10 to 12 minutes, stir the rice and then remove from heat. Keep the lid on the pot.

Shrimp Creole & Cheese Grits

8 large shrimps
1 Tbsp. clarified butter
¼ tsp garlic – finely chopped
1 ¼ cup creole sauce
1 tsp salt
½ tsp Chef Butcher’s Creole Seasoning

 Start with the clarified butter in the skillet, add large shrimp and garlic and saute  for 3 minutes. Add creole sauce and let simmer for 3-4 minutes then add salt and Chef Butcher’s Creole Seasoning. Let simmer for 2 minutes and then remove from heat. Place Shrimp Creole over the Cheese Grits.

​​​Whole Creole Chicken with Broccoli and sweet potato wedges

Whole chicken
½ onion – chopped
1 rib of celery – chopped
1 carrot stick – chopped
½ tsp thyme
½ tsp salt
½ tsp pepper

4-5 Tbsp. Chef Butcher’s Creole Seasoning
2 units of fresh broccoli
2 large sweet potatoes
Vegetable oil

Brown sugar

Place the chopped vegetables and thyme inside of the chicken. Rub the entire chicken down with Chef Butcher’s Creole Seasoning and sprinkle with salt and pepper. Bake at 400 degrees for 30 minutes then turn oven temperature down to 350 degrees and bake for 1 to 1 ½ hours until done.
Bring water to a boil and then add broccoli and salt. Cook for 3 to 4 minutes then remove from heat and place broccoli in ice water for 5 to 7 minutes and then remove. Reheat before serving.
Wash sweet potatoes and cut into wedges, rub with vegetable oil and place on baking tray. Sprinkle with cinnamon and bake for 30 – 45 minutes on 350 degrees. Remove from the oven and sprinkle

with brown sugar.