Creole Chicken And Okra Food

CREOLE CHICKEN AND OKRA RECIPE

Steps:

• Remove and discard chicken skin. In nonstick Dutch oven, place oil and heat over medium temperature.
• Add chicken and cook, turning, about 10 minutes or until brown on all sides. Remove chicken to warm bowl.
• To Dutch oven, add onion, green pepper, celery and garlic; stir and cook about 5 minutes. Add okra and cook, stirring, about 5 minutes more.
• Stir in tomatoes, parsley, paprika, bay leaf and salt. Return chicken to Dutch oven and spoon vegetable mixture over top.
• In small bowl, mix together chicken broth, wine and hot pepper sauce; pour over all.
• Cover, reduce heat to low and cook about 30 minutes or until fork can be inserted in chicken with ease. Serve with rice, if desired.

HATTIE'S CREOLE JAMBALAYA

Steps:

• Coat a large, deep skillet with olive oil and keep on high heat until oil sizzles.
• Dredge chicken and shrimp in flour and add to skillet with andouille sausage. Lower heat and remove the par-cooked shrimp. Add garlic, peppers, celery, okra, and onion and cook on low heat for about 4 minutes, stirring constantly. Add all seasoning and diced tomatoes and Worcestershire.
• Add uncooked rice and simmer for 2 to 3 minutes on low heat. Add stock and tomato juice, then simmer for 5 minutes on medium heat, taking care to stir to prevent sticking. Once rice has completely cooked, add shrimp and crawfish; simmer for 2 minutes.
• Serve in a deep bowl and garnish with fresh chopped scallions and parsley.

BEST CREOLE SHRIMP AND OKRA GUMBO

Steps:

• Slowly stir the flour into heated oil in a heavy cast iron skillet. Continue to stir until the flour is dark brown. Add the next 4 ingredients; stir until onions are clear. Add tomato paste and a cup of water. Add okra and tomatoes. Cook slowly, adding all the water and shrimp stock -a little at a time. Stir in sugar & creole seasoning. Cook for about an hour on a low fire, stirring occasionally to prevent sticking to the bottom of pot; adding water if necessary.
• Add the shrimp ,sausage, parsley and the bay leaves. Cook another 30 minutes to an hour, adding seasoning to taste. Serve over boiled or steamed rice.

CREOLE CHICKEN AND OKRA GUMBO

Steps:

• Stir vegetable oil and flour in large saucepan over high heat until smooth and dark brown, about 3 minutes. Mix in okra, then chicken broth and tomatoes with their juices; simmer 3 minutes. Sprinkle chicken with thyme, salt and pepper. Add to saucepan. Simmer gumbo uncovered until chicken is cooked through, about 10 minutes. Season gumbo to taste with hot pepper sauce , salt and pepper and serve.

CHICKEN, SAUSAGE, AND OKRA GUMBO

Steps:

• In a heavy skillet (preferably cast-iron) heat oil over moderately high heat until hot but not smoking and brown sausage in batches, without crowding, transferring to paper towels to drain. Pat chicken dry and season with salt and pepper. Brown chicken in fat remaining in skillet in batches, without crowding, transferring to paper towels to drain.
• Pour off all but about 1 tablespoon fat from skillet and cook okra over moderate heat, stirring occasionally, until golden. Add onions and celery and cook, stirring occasionally, until celery is softened.
• In a 9 1/2-to-10 quart heavy kettle bring broth and water to a boil. Stir in okra mixture and chicken and simmer, stirring occasionally, until chicken is cooked through and gumbo is thickened, about 30 minutes. Add sausage, scallions, and salt and pepper to taste and simmer, stirring occasionally, 5 minutes. Gumbo may be made 3 days ahead, cooled completely, uncovered, and chilled, cover.
• Serve gumbo ladled over rice in large soup plates. Serve hot sauce on the side.