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
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
Instructions
- Season the chicken strips with 1 t Creole seasoning and salt and pepper to taste, set aside.
- Cook the bacon in a large heavy bottomed pan over medium-high heat until crisp.
- Remove bacon from the pan, leaving bacon drippings and any brown pieces.
- Place bacon on paper towel lined plate to drain.
- Add chicken to the bacon drippings and brown chicken.
- 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.
- Reduce the heat and simmer for about 15 minutes until all of the vegetables are tender and chicken is fully cooked.
- Serve over the steamed rice with crumbled bacon on top.
Notes
Nutrition
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