Creole Chicken and Andouille Sausage with Okra
Chicken with a kick! This recipe is bursting with Louisiana low-country flavor. You control the heat by adding more or less of the spice blend. Be a little daring, you won't be disappointed!
Servings:
4
yield(s)
Prep Time:
15
mins
Cook Time:
30
mins
Total Time:
45
mins
Ingredients
Spice Blend
-
1
tbsp
paprika
-
1
tbsp
salt
-
1
tbsp
garlic powder
-
1/2
tbsp
black pepper
-
1/2
tbsp
onion powder
-
1/2
tbsp
cayenne pepper
-
1/2
tbsp
dried oregano
-
1/2
tbsp
dried thyme
Tomato Sauce
-
2 1/2
lb
fresh tomatoes
(chopped)
-
1
cup
water
-
1
tsp
salt
-
2
tbsp
white vinegar
-
6
oz
can tomato paste
Creole Chicken
-
2
lb
boneless, skinless chicken thighs
(cut in 1" pieces)
-
12
oz
andouille sausage or polish kielbasa
(sliced)
-
2
cup
fresh (or frozen) okra
(chopped)
-
1
medium onion
(diced)
-
1
bell pepper
(diced)
-
8
oz
mushrooms
(sliced)
-
3
cloves garlic
(minced)
-
prepared tomato sauce
-
2 1/2
tbsp
spice blend
(start here, add more to taste)
-
olive oil
(for sauteing)
Instructions
Spice Blend
-
Combine all ingredients for spice blend. You will have some leftover. Store in an airtight container to use at a later date.
Tomato Sauce
-
Add chopped tomatoes, water, salt and vinegar to saucepan.
-
Simmer until reduced by one third.
-
Puree with an immersion blender or in a regular blender.
-
Add tomato paste and continue to simmer until slightly thickened.
-
Set aside.
Creole Chicken and Andouille with Okra
-
Heat oil in large saute pan.
-
Add onions, garlic and bell pepper. Saute until slightly soft.
-
Add chicken and sausage. Saute until chicken is no longer pink.
-
Add okra and mushrooms. Saute for about 2 minutes.
-
Add spice blend and saute another 2 minutes.
-
Add saved tomato sauce and simmer on low for about 10 minute.
-
Adjust seasoning as needed. I used a total of 3 tbsp.
-
Serve over white rice or egg noodles, garnish with some chopped parsley and enjoy!