Louisiana-Style Smothered Okra and Chicken
Category: Entrees
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Serves/Makes: 4
Ready in: 30-60 minutes
- 1 chicken
- seasoned salt
- pepper, to taste
- 1 yellow onion, diced
- 1 large bell pepper, diced
- 1 clove garlic, chopped
- 2 links garlic sausage, cubed
- 1 bag (48 ounce bag) okra PLUS
- 1 bag (16 ounce size) okra
- 1 can (16 ounce size) tomato sauce
- 2 cans (16 ounce size) hot Rotel brand tomatoes with green chiles
- 1 bag large shrimp
- cooked rice
Cut up chicken, season chicken with salt and pepper and cook in skillet. When cooked, remove bones, dice and set aside. In large pot coated with oil cook onion, pepper and garlic. Add diced chicken and stir to brown. Add sausage and more oil if needed to prevent sticking. Cook and stir 15 minutes. Add okra and then add tomato sauce with 1/2 cup water and cook/stir another 15 minutes. Add the Rotel tomatoes and shrimp with another 1/2 cup water and 15 shakes of seasoning salt. Simmer about 1/2 hr or until shrimp are cooked. Serve over cooked hot rice.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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