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Chicken & Okra Creole Recipe

This Chicken & Okra Creole Recipe is a delicious New Orleans classic and a change of pace from the traditional Gumbo.

A “Creole”, like Shrimp Creole or Chicken and Okra Creole, is a tomato-based spicy stew and differs from Étouffée and Gumbo is that it does not start with a roux.  Making this a quick meal for a busy weeknight.

To really speed things up, use rotisserie chicken, and your done in under 20 minutes.  Boom.

 

Chicken and Okra Creole Recipe

Chicken and Okra Creole

Course: Brunch, entree, lunch, Main, Main Course
Cuisine: American, cajun, creole, Mardi Gras, New Orleans
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8
Calories: 252 kcal
Author: Kelly D

A spicy Creole stew filled with amazing taste but done in a flash.  Can't find or don't like okra, substitute green beans or eggplant.  Okra has a thickening quality so your stew will not thicken with green beans or eggplant, you may need to add a little corn starch if you'd like the stew a little thicker.

This meal is packed with wonderful flavors and is special enough for a celebration meal but fast and easy enough for any weeknight meal.  Dinner in less than 30 minutes!

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Ingredients

  • 4 slices bacon chopped
  • 4 breasts chicken sliced into 1/2 inch strips
  • 16 oz fresh or frozen okra, sliced
  • 1 14.5 oz can chopped tomatoes
  • 1 cup onion chopped
  • 1 cup corn
  • 1/2 cup water
  • 2 tsp Creole seasoning
  • Salt and pepper to taste
  • 6 Steamed rice
US Customary - Metric

Instructions

  1. Season the chicken strips with 1 t Creole seasoning and salt and pepper to taste, set aside.
  2. Cook the bacon in a large heavy bottomed pan over medium-high heat until crisp.
  3. Remove bacon from the pan, leaving bacon drippings and any brown pieces.
  4. Place bacon on paper towel lined plate to drain.
  5. Add chicken to the bacon drippings and brown chicken.
  6. Add the okra, tomatoes, onions, corn, water, and season with 1 t Creole seasoning, salt, and pepper to taste, stir and cook on medium-high for about 5 minutes.
  7. Reduce the heat and simmer for about 15 minutes until all of the vegetables are tender and chicken is fully cooked.
  8. Serve over the steamed rice with crumbled bacon on top.

Recipe Notes

 

 

Serve with a simple green salad, crusty French bread or cornbread for a delicious dinner that's packed with flavor and quick and easy enough for any weeknight meal.

 

 

Nutrition Facts
Chicken and Okra Creole
Amount Per Serving
Calories 252 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Cholesterol 79mg 26%
Sodium 301mg 13%
Potassium 946mg 27%
Total Carbohydrates 17g 6%
Dietary Fiber 6g 24%
Sugars 3g
Protein 28g 56%
Vitamin A 55.3%
Vitamin C 33.2%
Calcium 16.5%
Iron 22.5%
* Percent Daily Values are based on a 2000 calorie diet.

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