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Servings: 6 servings

Prep Time: 20

Cook Time: 60


1 cup all-purpose flour

1 1/2 tsp. ground black pepper

1 tsp. salt

1 tsp. Cajun seasoning

3 lbs. chicken parts, skinned if desired

1/4 cup vegetable oil

3/4 lb. Andouille sausage, cut into 1/2-inch pieces (or smoked spicy sausage)

1 cup each diced onion, bell pepper and celery

2 cloves garlic, minced

1 (28 oz. each) can diced tomatoes

1 (15 oz.) can tomato sauce

1/4 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce

2 tsp. oregano

1 1/2 cups frozen whole okra


PLACE flour, pepper, salt and Cajun spice in large plastic bag. Add chicken pieces, a few at a time, and shake well to coat with flour mixture. Discard excess flour.

HEAT oil in 5-qt. pot or Dutch oven until hot. Cook chicken pieces about 10 min. until browned on all sides. Transfer to dish. Drain fat.

ADD sausage, onion, bell pepper, celery and garlic to same pot. Saute about 5 min. until vegetables are tender.

STIR in tomatoes, tomato sauce, Frank's RedHot Sauce and oregano. Heat to a boil. Return chicken to pot. Simmer, partially covered, about 30 min. until chicken is no longer pink near bone.

STIR in okra and cook 15 min. longer until okra is tender. Serve with rice, if desired.


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