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Creole Chicken Okra

 1 lb boneless chicken
 12 tbsp creole seasoning (recipe follows)
 24 tbsp canola oil
 0.50 medium onion chopped
 2 tsp garlic, minced
 0.51 small Jalapeno pepper, finely diced
 1 bay leaf
 1 tbsp fresh thyme
 1 tsp smoked paprika
 2 large tomatoes, chopped
 0.50 tsp cayenne pepper
 12 corn
 0.50 medium bell pepper, chopped
 2 sliced okra
 2 tbsp sliced green onions
 2 chicken broth or water
 Salt to taste
 Minced fresh parsley for garnishing
Creole Seasoning
 3 tbsp onion powder
 3 tbsp garlic powder
 1.50 tbsp black pepper
 1.50 tbsp white pepper
 6 tbsp paprika
 1 tbsp cayenne pepper (adjust to suit taste buds)
 1.50 tbsp oregano
 1 tbsp dried parsley
 1.50 tbsp dried thyme
 1.50 tbsp dried basil

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.


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


Serve with my rice and corn bread.