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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 1 |
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Presented By: Xander Carey, The Food Dude Ingredients:
1/2 lb chicken, chopped |
1/2 lb shrimp, chopped |
1/2 lb summer sausage, chopped |
2 tablespoons vegetable oil |
2 tablespoons all-purpose flour |
2 cups chopped okra |
1 large white onion |
2 tablespoons vegetable oil |
1/2 quart diced tomato |
4 1/2 cups water |
5/8 bay leaf |
1/2 teaspoon salt |
2 cloves garlic, minced |
5/8 red bell pepper, chopped |
ground black pepper |
2 cups rice |
1 cup corn |
Directions:
1. Pre Cook the Rice.
2. Make a dark roux by heating a large skillet over high heat.
3. Then add 2 tablespoons oil and flour to the pan, and whisk together quickly.
4. Continue cooking and stirring until a darkened paste forms.
5. Cook Chicken.
6. Stir in shrimp and sausage.
7. Cook and stir for a few minutes, until the shrimp turns pink.
8. Set aside.
9. In another pan, heat 2 tablespoons oil over medium heat.
10. Stir in okra and onion; cook until okra is tender.
11. Mix in tomatoes.
12. Add water, bay leaf, garlic, salt, red pepper, corn, cooked rice, and meats.
13. Cover, and cook slowly for 30 minutes.
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