Ingredients
- 12 ounces of sliced okra (fresh or frozen)
- 1 lb of pork, beef, or turkey sausage of your choice
- 1 lb of shrimp
- 2 chicken breasts
- 1 diced onion
- 1 diced bell pepper
- 2 tablespoons of minced garlic
- 12 oz of tomato paste
- 1 tsp salt
- 1 tsp pepper
- 1 tsp of Accent seasoning
- 1 tsp of Tony's Chachere
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 3 cups of cooked rice
- 1/3 cup of white vinegar
- 2 tsp of sugar
- water
- fresh cornbread (optional)
Directions
- Bring water to boil in a large pot.
- Add chicken breast, salt, pepper, Accent seasoning, Tony's Chachere, garlic powder, onion powder, diced onion, and diced bell peppers to boiling water.
- Boil for 30-35 minutes.
- While chicken is boiling, slice up sausage.
- Place sausage on a baking sheet and bake in oven at 375 degrees for 20 minutes.
- Remove sausage from oven and set to the side.
- Place okra and vinegar in a frying pan and cook on high for 10 minutes stirring often. Set aside when done.
- Remove boiled chicken from pot and keep the seasoned water mixture in the pot.
- Shred chicken and return to its original pot.
- Add tomato paste to the shredded chicken and stir over medium heat until mixture is evenly combined.
- Add sugar, sausage, and okra to the chicken and water mix.
- Boil ingredients for 20 minutes.
- Add shrimp to pot and boil for an additional 5-7 minutes.
- Serve hot over a bed of rice and with cornbread on the side.
No comments:
Post a Comment