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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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As always, I offten view several recipes from books and online and then, I create my own. This recipe is the first of many. Hope you enjoy it. I encourage feedback. (Ingredient notes: I made my own cajun seasoning blend AND the broth that I used is sodium free. ) I NEVER add salt to any of my recipes. When baking and cooking, I use a salt substitute if salt is called for (OR) i simply omit it all together. Ingredients:
5 previously roasted chicken legs (skinned removed and meat torn from bones) |
1 lb of hillshire farm smoked chicken sausage (diced with skin intact) |
1 medium onion, finely chopped |
3 garlic cloves, finely chopped |
2 celery ribs, chopped |
1 medium red bell pepper, seeded and diced |
1 medium green bell pepper, seeded and diced |
1 1/2 tablespoons cornstarch |
1 (14 1/2 ounce) can diced tomatoes (italian or cajun style will do) |
1 1/4 teaspoons cajun seasoning (more if needed) |
3/4 cup chicken broth |
8 ounces fresh okra or 8 ounces frozen okra |
2 cups fresh corn or 2 cups frozen corn |
2 cups of hot cooked brown rice (see my posted recipe) |
Directions:
1. Spray a Dutch oven with cooking spray, add the sausage, onion and celery. Cook, stirring often for about 10 minutes, until onion and celery are soft.
2. Add the peppers and garlic, stir and cook for and additional 5 minutes.
3. Stir in the Corn Starch and cook for about 1 minute.
4. Add the tomatoes and broth; bring to a boil, stir and add the chicken, seasoning, okra and corn.
5. Stir to incorporate. Bring to a second boil. Reduce heat to a simmer and cook until the vegetables have cooked through, about 15 minutes.
6. Taste, adjust seasoning if needed.
7. Serve with hot rice and ENJOY:).
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