Bourbon Street BraiseUser Submitted Recipe
A cajun gumbo inspired dish that is as spicy and saucy as the city its named for..."
4 chicken thighs 4 chicken drumsticks
1 lb. andouille sausage, sliced
2 med. onions, chopped
1 stalk celery, chopped
1 red bell pepper, chopped
1 large jalapeno, minced
4 cloves garlic, minced
2 cups frozen sliced okra
1 cup diced tomatoes
1 cup chicken broth
1 Tbs oregano
1 Tbs thyme
1 tsp. cayenne pepper
1 tsp. paprika salt and pepper to taste flour for dredging, 2 cups or so
2 Tbs olive oil
Dredge chicken pieces in flour, and brown in oil in a lg. dutch oven for 8-10 mins. Remove to plate. Saute sausage til brown, 6-8 mins. Transfer to plate. Saute onions in same pan 18-20 mins until brown, to it add celery, peppers and garlic. Saute 10 mins. Add 2 cups of okra and cook 5 mins longer. Add tomatoes and broth, stir well. Mix in herbs, spices and salt and pepper. Bring to a boil. Nestle chicken and sausage into the pan. Cover and cook @ 350 for 1 and 1/2 hrs. Serve with hot rice or cheese grits.
no nutrition information available
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