CREOLE CHICKEN AND OKRA RECIPE
Make and share this Creole Chicken and Okra Recipe recipe from Food.com.
Provided by daisygrl64
Categories Creole
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 428.7, Fat 24.4, SaturatedFat 6.1, Cholesterol 138.6, Sodium 550.2, Carbohydrate 15.8, Fiber 5.3, Sugar 6.4, Protein 34.3
TRADITIONAL CHICKEN GUMBO WITH OKRA
I developed this recipe specifically with my childrens' palates in mind. As a child of a Louisiana native, I grew up with gumbo. We enjoyed so many varieties, but I remember as a child that sometimes they were "too hot", or there were "too many" ingredients in them for a child's palate. Andouille, shrimp, chicken and oysters in one soup may be OK for the adults, but it was simply too much for me and many of my cousins. This recipe serves as a good "base" for almost any gumbo. It is flavorful without a lot of heat, and can be adjusted in many ways.
Provided by PhoenixReborn
Categories Gumbo
Time 2h45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Prior to heating pot, chop all vegetables.
- To make the roux: Heat a large heavy bottomed stock pot over a medium high flame.
- Once hot, add the oil. Stir in the flour, reduce heat to medium. Cook, stirring constantly until the color of the flour/oil mixture is somewhere between the color of coffee with cream and black coffee. Do not allow this to scorch or burn- if this happens start process over.
- Once the roux is cooked to a deep color, add the onions, garlic, celery, peppers, salt and pepper. Allow to cook, stirring frequently, for about 10 minutes.
- Pour in the chicken broth and 6 cups of the water, stir. If desired, us all broth for the liquid and no water.
- Stir in the Creole Seasoning. NOTE- the homemade Creole Seasoning has no salt. If you use a purchased product, such as Tony Chachere's, there is salt in most products. Please observe and adjust seasoning to accomodate these differences.
- Allow to cook over medium heat for about 20 minutes. Taste broth and add additional salt as desired. If gumbo appears too thick at any point in the cooking, add more water.
- Add the chicken thighs to the pot. The thighs may be boneless/skinless, or remove the skin from whole thighs. Thigh meat will remain moist.
- Allow the chicken to cook for about 45 minutes. Remove chicken pieces from stock. Place on plate to allow to cool.
- Once you have removed the chicken, add the sliced okra. Allow to cook in the broth for about 30 minutes.
- After the chicken has cooled for about 30 minutes, remove meat from the bones, and dice the cooked meat. Add to the pot.
- Taste and adjust seasonings to taste. To add heat, you may use cayenne pepper. If you wish to season with salt and heat, Tony Chachere's Original Creole Seasoning is a commonly used spice blend.
- Serve over cooked white rice- Uncle Ben's is most authentic.
- Recipe Notes: When storing leftovers, do not stir the rice into the gumbo. Keep rice and gumbo separate until ready to serve. If you add seafood to this gumbo, put it in at the very end of the cooking process- it only takes a few minutes for shrimp, crab, or oysters to cook. If you choose to add aliced andouille sausage or a couple hot links, put it in at the same time you add the okra.
Nutrition Facts : Calories 468.9, Fat 23.2, SaturatedFat 4.3, Cholesterol 156.9, Sodium 1549.2, Carbohydrate 17.1, Fiber 3, Sugar 5.4, Protein 46.2
CREOLE STYLE STEWED OKRA
Classic stewed okra and tomatoes with onions, peppers, celery and creole seasoning. A great side dish recipe for any southern or Cajun meal!
Provided by Steve Cylka
Categories Side Dish
Time 1h10m
Number Of Ingredients 6
Steps:
- Heat oil in a large sized dutch oven or saucepan.
- Add the sliced okra, diced onion and pepper. Sauté over medium heat stirring often, until the onions and translucent. About 7-8 minutes.
- Stir in the diced tomatoes and seasoning. Bring to a boil and lower heat to a simmer.
- Cover with lid and let the okra and vegetables simmer for 30-45 minutes. Stir occasionally to ensure that it does not stick to the bottom of the dutch oven.
- Serve.
Nutrition Facts : Calories 129 kcal, Carbohydrate 19.82 g, Protein 4.44 g, Fat 5.29 g, SaturatedFat 0.43 g, Sodium 201.75 mg, Fiber 7.12 g, Sugar 7.07 g, ServingSize 1 serving
HATTIE'S CREOLE JAMBALAYA
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 24
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.
GRILLED CREOLE CHICKEN & OKRA RECIPE
Getting a nice char on these fresh ingredients is key to a flavorful grilled dish. The hot sauce is optional, but it gives the extra kick this Creole dish longs for.
Provided by Virginia Willis
Categories Chicken
Time 45m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Prepare a charcoal fire using about 6 pounds of charcoal briquettes; let burn until coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes. Spread the coals evenly over grill bottom; place grate on grill, and heat until hot. (It is hot when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds.) Or preheat a gas grill to high (450°F to 550°F).
- Combine chicken, sausage, tomatoes, okra, onion, bell pepper, and poblano in a large bowl. Add oil and 2 teaspoons of the Creole seasoning, and toss to coat. Thread chicken, sausage, tomatoes, and okra, separately, onto 10-inch metal skewers. Thread bell pepper and poblano onto a 10-inch skewer. (You will end up with a skewer of chicken, a skewer of sausage, etc. The onions will go directly on the grill. You can use a metal grilling basket instead of skewers for the vegetables.)
- Place chicken on grate over hottest part of grill; arrange sausage over slightly cooler heat. Arrange onions and the skewered vegetables at the edges of the grill. Grill, uncovered, turning once or twice, until chicken juices run clear and chicken is done, the sausage is heated through, and the vegetables are tender and slightly charred, 8 to 10 minutes. Remove meat and vegetables from skewers, and transfer with onion to a large bowl.
- Add ketchup and scallions to grilled mixture in bowl, and toss together. Immediately cover tightly with plastic wrap or aluminum foil, and let stand until vegetables are slightly wilted, about 5 minutes. Remove plastic wrap from bowl. Stir to combine; sprinkle with remaining 1 teaspoon Creole seasoning and, if desired, hot sauce.
LOUISIANA CREOLE GUMBO RECIPE
Steps:
- Gather the ingredients. Bring beef and chicken to room temperature before beginning the recipe.
- Make the stock. To a large sauce pan add chicken broth, shrimp shells, and outer crab shells (if using), cover, and set over medium-low heat. When it comes to a boil, adjust the heat to maintain a gentle simmer. Simmer covered for 20 minutes and keep on low until ready for use.
- Make the roux. Add oil to a large, heavy-bottomed pot over medium heat and sprinkle in flour while whisking. Continue whisking until it turns a milk chocolate color, 16 to 18 minutes. Don't walk away during this step.
- When the roux is ready, add the Trinity (the onion, celery, and bell pepper), garlic, and Creole seasoning. Sauté until onions are translucent, 6 to 8 minutes.
- Strain the chicken-seafood stock. Discard the seafood shells.
- Deglaze the gumbo pot with with half of the stock. Add the can of whole tomatoes, crushing each by hand over the pot, plus its liquid.
- Add Worcestershire sauce, hot sauce, thyme, and bay leaf. Bring it to a boil and reduce it to a simmer.
- Meanwhile, heat 2 tablespoons of oil in a cast iron pan over medium-high heat. Sear stew beef, in batches if needed, and move directly into the gumbo pot when done.
- In the same cast iron pan, sear the seasoned chicken thighs, skin-side down first, until golden on both sides, about 10 minutes total, moving them to the gumbo pot when done.
- In the same cast iron pan, add the okra to the rendered chicken fat, and season with salt and pepper and/or more Creole seasoning.
- Sauté okra until verdant and the viscous texture subsides, about 8 minutes. (This is known as "roping.") Add okra to the gumbo pot.
- Add remaining chicken-seafood stock to cover the ingredients. If the ingredients are not covered by the stock, add water.
- Bring to a boil, reduce to a simmer, cover, and cook for 30-45 minutes, giving a good stir and taste every 15 minutes. Season with more Creole seasoning, salt, hot sauce, Worchestershire sauce, black pepper as needed for your taste.
- Remove thyme stems and bay leaf. Gently remove chicken thighs from the gumbo pot to a cutting board. Remove bones and skin, cut into rough chunks and add the meat back into the gumbo pot. If the thighs have fallen apart, just remove the bones (the same number of thighs you added) and the skins you can easily find.
- On a cutting board, crack cooked and cleaned blue crabs in half. Then, with a mallet or the back of the blade of a chefs knife, gently crack both joints of the claws. (see RECIPE VARIATION with lump crab meat below)
- Add crab and shrimp to the gumbo pot, cover, and simmer for 6 to 8 minutes.
- Prepare a serving over cooked white rice, making sure each serving gets at least half of a crab. Garnish with scallions and hot sauce(s) for diners to spice to their taste.
Nutrition Facts : Calories 530 kcal, Carbohydrate 16 g, Cholesterol 248 mg, Fiber 3 g, Protein 49 g, SaturatedFat 6 g, Sodium 1134 mg, Sugar 4 g, Fat 31 g, UnsaturatedFat 0 g
CREOLE CHICKEN AND OKRA GUMBO
Categories Soup/Stew Chicken Tomato Vegetable Quick & Easy Mardi Gras Kwanzaa Winter Okra Bon Appétit
Yield 2 Servings; Can Be Doubled
Number Of Ingredients 8
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.
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- In a large heavy bottomed pot, over medium heat, add your oil and flour. If you do not have a heavy bottomed pot, see notes. Stirring constantly, brown your oil and flour until you reach a chocolate color. See our tips on making the perfect roux HERE.
- Add in diced onion, celery, bell pepper, and garlic. Stir for 1 minute. Then add in your canned tomatoes, okra, and seasonings. Your gumbo should currently be very thick.
- Add in chicken broth a little at a time, stirring it in as you go. Once broth is thoroughly combined, add in your cooked chicken and sausage. Let gumbo simmer until thick, stirring occasionally.
- Serve with white rice. I love to add a splash of Tabasco sauce and pair it with a slice of crusty bread. Try this with our Sourdough bread recipe or our Artisan bread!
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- Heat 1/4 cup vegetable oil in a small pan over medium heat. When warm, whisk in flour. Continue whisking until the roux has turned a darker caramel color ~ 8 minutes. Be careful not to walk away and forgot about or burn the roux or you'll have to start over. Set aside.
- Bring a heavy bottomed pot to medium high heat and add andouille sausage. Sear on both sides until brown ~ 2-3 minutes. You may need to brown the sausage in batches as you want it to sear and not steam. Cool sausage on a plate and set aside.
- Add onions, peppers, and celery to the sausage pan and add enough oil to lightly coat the bottom of the pan. Cook ~ 4-5 minutes or until translucent and add garlic. Cook 1-2 minutes or until fragrant. Add chicken, sausage, okra, bay leaf, creole seasoning, canned diced tomatoes, chicken broth, sea salt, and black pepper.
- Bring to a boil, reduce heat to a simmer, cover & cook ~ 45 minutes. Remove chicken, let cool, shred with knife and fork and return to the pot. Bring back to a boil. Add the roux and simmer ~ 5-10 minutes or until thick.Traditional gumbo cooks down for a couple hours and has several variations in ingredients. We were in a hurry last night and ate it after 1 hour of simmering and it was delicious.
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4/5 (12)Total Time 1 hrServings 6Calories 269 per serving
- Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add half of chicken to pan; cook 6 minutes, browning on all sides. Remove chicken from pan. Add remaining chicken to pan; cook 6 minutes, browning on all sides. Remove chicken from pan.
- Cut habanero in half. Seed one half of pepper, and leave seeds in other half. Mince both pepper halves. Add remaining 2 teaspoons oil to pan; swirl to coat. Add minced habanero, bell pepper, onion, and celery; sauté 5 minutes or until tender, stirring occasionally. Add tomato; cook 3 minutes or until tomato softens. Add parsley and next 5 ingredients (through broth); bring to a boil. Return chicken to pan; cover, reduce heat, and simmer 10 minutes. Add okra; cover and simmer 15 minutes or until okra is just tender.
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4.9/5 (10)Calories 236 per servingCategory Main
- Cut chicken into bite size pieces, and then season with creole spices or salt. Heat a saucepan with about 1 tablespoon of oil. Add chicken and sauté for about 5 minutes or more. Remove and set aside on a plate Throw in onions, garlic, jalapeno, bay leaf, thyme and paprika, add 2 tablespoon oil or as need, then sauté for about 2 -3 minutes.
- Then add tomatoes, cayenne, corn, bell pepper, cayenne pepper chicken and paprika, cook for about 5 minutes.
- Stir in okra, green onions, add broth, salt and cook for about 5 minutes or more. Stirring occasional, depending on how you like the texture of your vegetables, the longer you cook the less crunchy the veggie will be. Adjust broth and seasonings to taste
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- In a large enameled cast-iron casserole, whisk the flour with 1/2 cup of oil until smooth. Cook the roux over moderately low heat, whisking often, until deep brown, about 1 hour and 15 minutes. Add the onion, celery, bell peppers and garlic and cook over moderately low heat, stirring, until the onion is translucent, about 20 minutes.
- Gradually add the stock to the casserole, whisking until smooth. Add the andouille, bay leaves, jerk paste, thyme and paprika and bring to a simmer. Cook over low heat for 45 minutes, stirring occasionally.
- Add the okra to the casserole and simmer until tender, 15 minutes. Stir in the chicken meat and season the gumbo with salt, pepper and Tabasco. Discard the bay leaves, ladle the gumbo over rice, garnish with the scallions and serve with Tabasco.
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- Okra Fries. Enjoy vegan snacks made of slices of okra seasoned with salt and chicken-style seasoning, drizzled with some olive oil, then baked to perfection for a fantastic finish.
- Okra Curry Recipe. What could be more comforting than finishing a bowl of this traditional spicy curry dish made with coconut milk, tomatoes, and fresh okra?
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- This recipe cooks fast so prep your vegetables as directed above before turning on your Instant Pot (IP).
- Heat IP on Sauté High. Once hot, add 2 tablespoon of Olive Oil. In batches, brown chicken on both sides and set aside on a plate. Leave any dripping and bits of chicken stuck to the IP pot after browning. Do not rinse or throw out...this is the FLAVOR!
- Add peppers, onions, celery and andouille sausage to the pot and sauté for about 5 minutes or until vegetables soften slightly. Only lightly season with salt and pepper as the sausage has plenty of salt and spice. Once the vegetables begin to sweat, use a wooden spoon to scrape any bits of chicken from the bottom of the IP. Add garlic during last minute of cooking vegetables and andouille. Remove vegetable/andouille mixture with a slotted spoon and set aside. Press cancel and let the IP cool down for about 5 minutes.
- While the IP cools, slice the browned chicken into cubes reserving any juices released from the chicken as you slice.
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