 |
Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
A great cajun classic with my own twist. Suasage, chicken and shrimp make this meal hearty Ingredients:
2 large chicken breasts |
1 lb smoked lean turkey sausage |
1 lb uncooked shrimp small-medium |
2 cups okra |
1/2 cup onion chopped |
2 stalks of celery chopped |
4 cloves of garlic minced |
1/2 cup green pepper |
4 tablespoons of flour |
4 tablespoons of veg oil |
file powder (optional) |
creole seasoning |
salt |
pepper |
bay leaf |
1 large can whole tomatoes |
3 cups of water |
chicken builion |
Directions:
1. In large stock pot cook chicken in water with half of the onion to make a stock for 30 minutes
2. remove chicken and shred set aside
3. in a skillet prepare a roux using oil and flour make sure you continuously stir or it will burn and you will have to start over. stir for about 8-10 minutes untill it gets a nice dark blonde color and starts to smell nutty
4. add the garlic, rest of onion, green pepper, and celery to the skillet untill the onions are cooked
5. add the skillet contents, chicken and broken up can of tomatoes to the stock pot simmer
6. in a skillet brown the sausage add to the pot
7. fry the okra untill no longer stringy add to the pot
8. add creole, seasoning, salt and pepper, bay leaf to taste
9. simmer for 20 minutes
10. in the last 8- 10 minutes add the shrimp untill cooked through
11. serve over hot rice
|
|