My take on this great Cajun classic---basically, it it moves, throw it in. It gets it name from the Okra that is added.
Preparation
1 Boil chicken until cooked. Add salt and pepper. Cut up sausage and ham and set aside in refrigerator. 2 Save 1 quart of chicken broth, strain of all fat and grease, set aside.
3 Clean and de-bone chicken and set aside in refrigerator.
4 Chop seasonings.
5 Pour oil in large pot on med. heat until it gets hot, Slowly add flour, stirring constantly until roux turns chocolate brown.
6 Add the chopped vegetables and stir till onions are translucent.
7 Then add seasoning, stir about 5 minutes, add chicken broth. It may get lumpy, keep stirring.
8 Add tomatoes, Stir until lumps are gone.
9 Turn heat to med.-low and simmer for 1 hour.
10 Add all the remaining meat except seafood and simmer another hour.
11 15 minutes before you want to eat, add the okra and lemon juice. With 10 min left add the seafood.
Serve over rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1015g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 2242 | ||
Calories from Fat: 1518 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 168.6g | 225 % | |
Saturated Fat 39.7g | 199 % | |
Monounsaturated Fat 61.8g | ||
Polyunsanturated Fat 54.3g | ||
Cholesterol 689.7mg | 212 % | |
Sodium 1108.6mg | 38 % | |
Potassium 1802mg | 47 % | |
Total Carbohydrate 13.3g | 4 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 11.1g | ||
Protein 160.3g | 229 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2242
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