Chicken and Okra Stew PDF Print E-mail
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Wednesday, 22 June 2011 15:13

1 whole chicken, cut in pieces 1 cup sliced okra 1 cup vegetable oil 1 cup flour 1 cup chopped onions 1 cup chopped celery 1 /2 cup diced green bell pepper ¼ cup diced yellow bell pepper ¼ cup diced red bell pepper 1 TBS minced...

 

  • 1 whole chicken, cut in pieces
  • 1 cup sliced okra
  • 1 cup vegetable oil
  • 1 cup flour
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 1 /2 cup diced green bell pepper
  • ¼ cup diced yellow bell pepper
  • ¼ cup diced red bell pepper
  • 1 TBS minced garlic
  • ½ cup diced tomatoes
  • ½ cup tomato sauce
  • 1 cup sliced smoked sausage
  • ½ tsp thyme
  • ½ tsp basil
  • 2 quarts chicken stock
  • ½ cup sliced green onions
  • ¼ cup chopped parsley
  • 1 bay leaf
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp Louisiana Hot Sauce
  1. Into a heavy skillet, heat oil over medium high heat; add flour and stir constantly until brown roux is reached, about 20 minutes
  2. Add onions, celery, bell peppers, garlic, and diced tomatoes; sauté 3-5 minutes until vegetables are wilted
  3. Add chicken and blend into roux mixture
  4. Add tomato sauce, sausage, thyme, and basic; continue cooking 3-5 additional minutes, stirring occasionally
  5. Slowly pour in stock, constantly stirring into the roux mixture; add liquid until a “stew consistency” is reached
  6. Add green onions, parsley, bay leaf, salt, pepper, and hot sauce and cook 10-15 minutes
  7. Add okra and continue to cook until chicken is tender
  8. Served over steamed rice

Serves 6

 

Last Updated on Wednesday, 06 July 2011 02:20