Ingredients Jump to Instructions ↓

  1. 1/2 cup all-purpose flour

  2. 1/2 teaspoon Cajun seasoning salt

  3. 1/4 teaspoon freshly ground black pepper

  4. 4 chicken legs

  5. 3 tablespoons olive oil

  6. 1/2 cup finely chopped onion

  7. 1/2 cup finely chopped green bell pepper

  8. 1/2 cup finely chopped celery

  9. 2 garlic cloves, minced

  10. 1 1/2 cups fresh or frozen sliced okra

  11. 1 (14 1/2-ounce) can Cajun-style stewed tomatoes

  12. 1 teaspoon crumbled dried thyme

  13. 2 tablespoons minced fresh parsley

  14. 1 teaspoon hot pepper sauce Hot cooked rice for accompaniment Extra hot pepper sauce for accompaniment

Instructions Jump to Ingredients ↑

  1. In shallow dish, mix together flour, seasoning salt and black pepper. Add chicken, turning to coat each piece.

  2. In large frypan, place oil and heat over medium heat. Add chicken and cook about 20 minutes, turning to brown on all sides. Remove chicken from frypan and drain off all but 3 tablespoons of the oil.

  3. Add onion, bell pepper and celery; cook, stirring, about 4 minutes. Stir in garlic, okra, tomatoes, thyme, parsley and hot pepper sauce.

  4. Return chicken to frypan; spoon sauce over chicken. Cover and cook over medium low heat about 15 minutes or until fork can be inserted in chicken with ease.

  5. Serve with rice and pass hot pepper sauce, if desired.


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