SMOTHERED OKRA WITH CHICKEN AND SAUSAGE
Cajun-style smothered okra with tender chicken and smoked sausage.
Provided by I Heart Recipes
Categories Main
Time 1h55m
Number Of Ingredients 12
Steps:
- Season the chicken wings with 1/2 tsp of cajun seasoning
- Pour the vegetable oil into a large pot, then turn the heat to medium high.
- Once the oil is nice and hot, add it the chicken wings.
- Brown the wings, then remove them from the pot.
- Next, toss in the sausage, and cook until browned. Remove from the pot.
- Toss in the onions, bell peppers, and celery.
- Cook for about 5 minutes, then add in the okra.
- Stir, and cook for about 5 more minutes.
- Pour in 1/4 cup of chicken broth, stir, and cover.
- Reduce the heat to medium, then let cook for 20 minutes.
- Next, add in the chicken & sausage.
- Fold the ingredients, then pour in the remaining chicken broth.
- Add in the garlic & seasonings, and fold.
- Cover, and let simmer over low medium heat for about 1 hour or so.
- Be sure to stir periodically!
- Once done, the chicken should be falling of the bones.
- Serve with rice and/ or cornbread!
CAJUN CHICKEN WITH OKRA
Quick dinner of chicken and okra, Cajun-style.
Provided by Michellea Southern David
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a skillet over medium-high heat. Add chicken; cook until browned, about 2 minutes per side. Add tomatoes, chicken broth, garlic, salt, and cayenne. Cover, reduce heat, and simmer for 8 minutes. Add okra, cover, and simmer for 3 minutes more.
- Combine water and flour in a small bowl and add to the skillet. Simmer, uncovered, until thick and chicken is no longer pink in the centers, about 2 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stir in hot sauce. Serve over rice.
Nutrition Facts : Calories 318.6 calories, Carbohydrate 36.4 g, Cholesterol 65.3 mg, Fat 6.3 g, Fiber 2.8 g, Protein 29.5 g, SaturatedFat 1.3 g, Sodium 730.2 mg, Sugar 7.2 g
CHICKEN AND SAUSAGE JAMBALAYA WITH OKRA
This is an easy recipe that has never let me down. I sometimes use shrimp instead of chicken, which is another tasty option. Just be sure to add the shrimp near the end of cooking time so it doesn't overcook. You might want to start with less than the recommended 1/8 teaspoon cayenne if you are very sensitive to it.
Provided by hudelei
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Thaw the okra and slice the sausage into 1/2-inch slices.
- Cut chicken into bite-size pieces.
- Heat oil in a large Dutch oven.
- Add the sausage and cook over medium heat for 5 minutes.
- Add the chicken, sear both sides, and remove.
- Add the onion and the celery to the pan and cook until softened, about 5 minutes.
- Add the garlic and cook 1 minute.
- Drain the tomatoes, reserving the liquid, and add to the pan.
- Break up the tomatoes with a fork or your cooking spoon.
- Stir in the rice, black pepper, cayenne, oregano, and thyme.
- Measure the reserved tomato juice and enough chicken stock to equal 2 cups liquid and add to the pan along with the chicken.
- Bring the mixture to a boil over medium-high heat.
- Lower heat, cover and simmer 10 minutes.
- Add thawed okra, recover and cook until the rice is tender, about ten minutes.
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