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Creole Okra with Chicken & Prawns

Published: 20th August 2018

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 Salt

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.

To serve:

Serve with basmati and wild rice and finish with freshly chopped coriander.

Enjoy with a chilled glass of Pinot Grigio!

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