Stewed Okra with Creole Chicken

Total Time:
2 hr 50 min
50 min
2 hr

4 servings

  • 1 fryer chicken, about 3 to 3 1/2 pounds cut into 8 pieces
  • Essence, recipe follows
  • 1/2 cup flour
  • 1/3 cup olive oil
  • 2 pounds okra, washed, stems removed, and slice into 1/4-inch rounds
  • 3 cups julienned onions
  • 2 cups chopped celery
  • 3 cups chopped tomatoes
  • 5 bay leaves
  • 2 tablespoons minced garlic
  • 2 cups dry white wine
  • 1 teaspoon dried thyme leaves
  • Pinch cayenne
  • Salt and black pepper
  • Garnish
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 2 tablespoons chopped green onions
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Season the flour and chicken pieces. Toss the chicken with the flour. In an oven proof pan, heat the olive oil. Sear the chicken for 3 to 4 minutes on each side. Add the remaining ingredients. Season with salt and pepper, Cover the pot with a lid. Bake in a preheated 350 degree F for 1 1/2 to 2 hours, or until the slime has disappeared. Bake uncovered for the last 15 minutes. Place the chicken on a platter. Spoon the okra and tomatoes over the chicken. Garnish with cheese and green onions.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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