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Creole Chicken Stew

Western.Chefs's picture
Creole Chicken Stew is easy to make. The tomatoes and hot-pepper sauce gives the Creole chicken stew a strong taste and makes it MUST TRY recipe!
  Salad oil 1⁄4 Cup (4 tbs)
  Broiler fryer chicken 3 Pound, cut up (1 In Number)
  Onion 1 Medium, diced
  Green pepper 1 Medium, diced
  Stalk celery 1 , diced
  Garlic 1 Clove (5 gm), minced
  All purpose flour 1 Tablespoon
  Canned tomatoes 28 Ounce (1 Can)
  Canned whole kernel corn 12 Ounce (1 Can)
  Frozen okra 10 Ounce, slightly thawed, cut into 1/2 inch slices (1 Package)
  Salt 1 Teaspoon
  Hot pepper sauce 1⁄2 Teaspoon
  Regular long grain rice 1 Cup (16 tbs)

1. In 8-quart Dutch oven over medium-high heat, in hot salad oil, cook chicken until well browned on all sides; remove to bowl.
2. In drippings remaining in Dutch oven, over medium heat, cook onion, green pepper, celery, and garlic until lightly browned, about 15 minutes. With slotted spoon, remove onion mixture to bowl with chicken.
3. Into drippings in Dutch oven, stir flour. Stir in tomatoes and corn with their liquids, then okra, salt, and hot-pepper sauce. Return chicken mixture to Dutch oven; heat to boiling. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally, until chicken is fork-tender.
4. Meanwhile, prepare rice as label directs.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4782 Calories from Fat 2405

% Daily Value*

Total Fat 268 g412.3%

Saturated Fat 62.2 g310.9%

Trans Fat 1 g

Cholesterol 1020.5 mg340.2%

Sodium 4043.8 mg168.5%

Total Carbohydrates 296 g98.8%

Dietary Fiber 41.9 g167.8%

Sugars 35.9 g

Protein 296 g592.3%

Vitamin A 185.4% Vitamin C 490.1%

Calcium 79.2% Iron 156.4%

*Based on a 2000 Calorie diet


Creole Chicken Stew Recipe