Creole Okra with Chicken & Prawns
Creole Okra with chicken & prawns
Serves 3 to 4 people
450g Chicken thighs - boneless & skinless
2 to 4tbsp of rapeseed oil
½ Jalapeno pepper – Ring Leader finely chopped
2 tsp Garlic – chopped
1 Bay leaf
1 Medium onion - chopped
70g Celery – diced
1 tsp Smoked paprika
1 tsp Fresh/ dry thyme
1 Sweet pepper – Crispy - chopped
6 Tomatoes – Tomato - Super Mama - chopped
200g Fresh okra – Okra - Baby Bubba - sliced
½ tsp cayenne pepper
300 ml Chicken stock
150g Raw prawns
½ tsp Salt and pepper
Creole spice mix
2 ½tbsp Paprika
2tbsp Garlic powder
1tbsp Black pepper
1tbsp Onion powder
1tbsp Cayenne pepper
1tbsp Dried oregano
1tbsp Dried thyme
Cut the chicken into small pieces and season with the Creole spice mix and marinade for 15 - 20 minutes (the longer the better).
Heat a saucepan with 1tbsp oil, add the chicken and sauté for about 5 minutes or until golden brown. Remove the chicken from the pan and set aside on a plate.
In the same pan, add the onions, garlic, celery, jalapenos, bay leaf, thyme and paprika. Add more oil if needed then stir gently and sauté for 3 to 4 minutes.
Once all the ingredients are all golden brown, add the tomatoes, cayenne pepper, peppers and the sealed chicken. Cook for a further 5 minutes.
Stir in the okra and add the stock. Season to taste
Stir occasionally and cook for 6 to 8 minutes until the chicken is fully cooked.
Finally, stir in the prawns, cooking for a further 5 to 6 minutes until cooked through.
The Okra is used as a thickening agent so your dish should be a lovely consistency.
Serve with basmati and wild rice and finish with freshly chopped coriander.
Enjoy with a chilled glass of Pinot Grigio!