| |
| |
| 4 pounds |
|
chicken thighs |
|
| 1/4 cup |
|
olive oil |
|
| 1 cup |
|
onion, chopped |
|
| 1/2 cup |
|
green bell pepper, chopped |
|
| 1/3 cup |
|
flour |
|
| 2 cloves |
|
garlic, crushed |
|
| 1 can |
|
tomatoes (28 oz) |
|
| 2 cups |
|
chicken stock |
|
| 1/2 tsp |
|
red pepper flakes |
|
| 1/2 tsp |
|
thyme, dried |
|
| 1 |
|
bay leaf |
|
| 1 |
|
frozen okra (10 oz) |
|
| 1 1/2 pounds |
|
crab meat |
|
| 1 |
|
medium oysters (10 oz jar), drained |
|
| 1/2 cup |
|
parsley, chopped |
|
|
|
| |
| 1 |
Preheat oven 350°. |
| 2 |
Place chicken thighs in a single layer on a shallow baking pan and season with salt and pepper. Back 45-50 minutes or until done. Remove chicken from pan and set aside to cool. Deglaze pan with a little water, scraping the bottom to remove any browned bits and pour pan juices into a fat separater and set aside. When chicken is cool enough to handle, pick meat and discard skin and bones. |
| 3 |
Meanwhile, heat oil in a large, heavy-bottomed pan over medium heat. Add onion and green pepper and cook until tender, about 10 miutes. Stir in flour, reduce heat to low, and cook 5 minutes, stirring occassionally. Add garlic and cook for 2 more minutes. |
| 4 |
Stir in tomatoes (undrained), chicken broth, red pepper flakes, thyme, and bay leaf. Bring to a boil, then reduce and summer until slightly thickened. Cover and cook for 30 minutes. |
| 5 |
Add chicken, pan juices, and okra. Return to a boil, reduce and simmer for 15 minutes. Stir in seafood and parsley. Cook gently 5 - 10 minutes or until oysters begin to curl and seafood is cooked. Season to taste with salt and pepper. |
| 6 |
Serve over cooked rice in soup bowls. |
|
| |
| Servings: 12 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
165.36 |
|
| Calories From Fat (36%) |
|
59.00 |
|
| |
|
% Daily Value |
| Total Fat 6.58g |
|
10% |
|
| Saturated Fat 1.09g |
|
5% |
|
| Cholesterol 55.75mg |
|
19% |
|
| Sodium 500.67mg |
|
21% |
|
| Potassium 548.71mg |
|
16% |
|
| Carbohydrates 10.13g |
|
3% |
|
| Dietary Fiber 1.84g |
|
7% |
|
| Sugar 0.00g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 8.29g |
|
|
|
| Protein 16.57g |
|
33% |
|
|
|
| |
| Recipe Type |
| Seafood, Soup |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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