Creole Chicken With Okra

Main Course

Recipe courtesy of Cooking Up A Storm, recipes from the Times Picayune. Original recipe by Doris Landry

Serves 6

  • 1/2 cup (1 stick) butter or margarine
  • 6 chicken leg quarters or breast quarters
  • ¼ cup all-purpose flour
  • 1 bunch green onions, finely chopped (white and green parts)
  • 1 large yellow onion, finely chopped
  • 5 cloves garlic, minced
  • 1 (8-ounce) can tomato sauce or diced tomatoes
  • 4 cups water
  • 2 bay leaves
  • 1/4 teaspoon dried thyme leaves, or 1 teaspoon chopped fresh thyme
  • 2 pounds whole fresh or frozen (thawed) okra
  • salt and black pepper to taste

Note: Fresh thyme is best, dried will do but get leaves not the ground thyme. Canned whole or diced tomatoes are better quality, puree if you prefer sauce consistancy.

Creole Chicken With Okra

Creole Chicken With Okra

Click image to enlarge




Melt the butter or margarine in a Dutch oven. Add the chicken and cook over medium-high heat until golden brown on each side. Remove from the pan.

Stir the flour into the drippings over low heat. Cook for approximately 10 minutes until you have a light brown roux. Add the green onions, yellow onion, and garlic, and continue cooking over low heat until soft, 15 minutes. Add the tomato sauce and cook for 5 minutes, stirring frequently.

Add the water, bay leaves, and thyme. Bring to a boil, then lower the heat so the liquid simmers. Add the chicken to the pot and simmer for 15 minutes.

Lay the okra across the top of the chicken. Continue cooking for about 30 minutes, or until both the chicken and the okra are tender. Stir lightly with a fork to avoid breaking the okra. Remove the bay leaves. Season with salt and pepper and serve over rice or noodles.


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