Grilled Creole Chicken Okra Recipes

GRILLED CREOLE CHICKEN & OKRA RECIPE

Steps:

• Prepare a charcoal fire using about 6 pounds of charcoal briquettes; let burn until coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes. Spread the coals evenly over grill bottom; place grate on grill, and heat until hot. (It is hot when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds.) Or preheat a gas grill to high (450°F to 550°F).
• Combine chicken, sausage, tomatoes, okra, onion, bell pepper, and poblano in a large bowl. Add oil and 2 teaspoons of the Creole seasoning, and toss to coat. Thread chicken, sausage, tomatoes, and okra, separately, onto 10-inch metal skewers. Thread bell pepper and poblano onto a 10-inch skewer. (You will end up with a skewer of chicken, a skewer of sausage, etc. The onions will go directly on the grill. You can use a metal grilling basket instead of skewers for the vegetables.)
• Place chicken on grate over hottest part of grill; arrange sausage over slightly cooler heat. Arrange onions and the skewered vegetables at the edges of the grill. Grill, uncovered, turning once or twice, until chicken juices run clear and chicken is done, the sausage is heated through, and the vegetables are tender and slightly charred, 8 to 10 minutes. Remove meat and vegetables from skewers, and transfer with onion to a large bowl.
• Add ketchup and scallions to grilled mixture in bowl, and toss together. Immediately cover tightly with plastic wrap or aluminum foil, and let stand until vegetables are slightly wilted, about 5 minutes. Remove plastic wrap from bowl. Stir to combine; sprinkle with remaining 1 teaspoon Creole seasoning and, if desired, hot sauce.

CREOLE CHICKEN AND OKRA RECIPE

Steps:

• Remove and discard chicken skin. In nonstick Dutch oven, place oil and heat over medium temperature.
• Add chicken and cook, turning, about 10 minutes or until brown on all sides. Remove chicken to warm bowl.
• To Dutch oven, add onion, green pepper, celery and garlic; stir and cook about 5 minutes. Add okra and cook, stirring, about 5 minutes more.
• Stir in tomatoes, parsley, paprika, bay leaf and salt. Return chicken to Dutch oven and spoon vegetable mixture over top.
• In small bowl, mix together chicken broth, wine and hot pepper sauce; pour over all.
• Cover, reduce heat to low and cook about 30 minutes or until fork can be inserted in chicken with ease. Serve with rice, if desired.

CREOLE CHICKEN AND OKRA GUMBO

Steps:

• Stir vegetable oil and flour in large saucepan over high heat until smooth and dark brown, about 3 minutes. Mix in okra, then chicken broth and tomatoes with their juices; simmer 3 minutes. Sprinkle chicken with thyme, salt and pepper. Add to saucepan. Simmer gumbo uncovered until chicken is cooked through, about 10 minutes. Season gumbo to taste with hot pepper sauce , salt and pepper and serve.