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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This recipe certainly reflects our area of the country. It really is a meal in itself. Ingredients:
1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up |
2 quarts water |
3/4 cup all-purpose flour |
1/2 cup canola oil |
1/2 cup sliced green onions |
1/2 cup chopped onion |
1/2 cup chopped green pepper |
1/2 cup chopped sweet red pepper |
1/2 cup chopped celery |
2 garlic cloves, minced |
1/2 pound johnsonville® smoked sausage, cut into 1-inch cubes |
1/2 pound fully cooked ham, cut into 3/4-inch cubes |
1/2 pound fresh or frozen uncooked shrimp, peeled and deveined |
1 cup fresh or frozen sliced okra |
1 can (16 ounces) kidney beans, rinsed and drained |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon hot pepper sauce |
Directions:
1. Place the chicken and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer 30-45 minutes or until chicken is tender.
2. Remove chicken; cool. Reserve 6 cups broth. Remove chicken from bones; cut into bite-size pieces.
3. In a Dutch oven or soup kettle, mix flour and oil until smooth; cook and stir over medium-low heat until browned, 2-3 minutes. Stir in the onions, peppers, celery and garlic; cook for 5 minutes or until vegetables are tender. Stir in the sausage, ham and reserved broth and chicken; cover and simmer for 45 minutes or until chicken is no longer pink.
4. Add the shrimp, okra, beans, salt, pepper and hot pepper sauce; cover and simmer 10 minutes longer or until shrimp turn pink. Yield: 12 servings.
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