Creole Chicken Okra is hearty, healthy, and filling dish with tons of vegetables and spices, and it all comes together quickly. A great weeknight meal and perfect soul food.
I know okra has a reputation for being a slimy vegetable – it has many fans and lots of haters, too. I distinctly have memories from my childhood, coming up with every excuse in the book to avoid eating it. Always hoping it would excuse me from the table – never did!
In my household back in Africa, summer breaks were the only times we did not have sit-down meals on weekdays. And okra soup was only cooked on weekdays. So you know what happened to my okra when there was no parental supervision, right?
Today, my relationship with okra is not the same. It has evolved, mostly because getting older means you realize why you have to eat your vegetables. Yes! Even when no one is watching. In most West African Countries – it is most likely consumed as a soup. And referred to as okro soup. Here is the creole version enjoyed here in the U.S, mainly in the South.
What is Okra?
Scientifically known as Abelmoschus esculentus, okra belongs to the mallow family, known for being a little snotty. It loves the tropics, just like I do, which is why it grows so well in West Africa and Ethiopia. The African influence brought it to the Southern U.S., where it became a vegetable people loved or hated.
Can you believe okra is now regularly on the menu in my own household? I’m still picky when it comes to okra. But the benefits outweigh the cons for me. It is low in calories, rich in vitamin C, a good source of folate and calcium, and tastes quite good. And this creole chicken okra makes it a lot easier to eat.
Recipe Ingredients
- Chicken – A delicious protein for a wonderfully filling meal. It’s one of the cheapest and easy to find on sale, making it one of my quick go-to’s in the freezer.
- Creole Seasoning – Spicy, garlicky, and absolutely delicious with meats, veggies, and rice.
- Canola oil – A neutral-flavored oil that can handle the heat; ideal for sauteing and stir-fries.
- Onion – This pungent veggie adds flavor and nutrients. Yum! Learn How to Cut Onion here.
- Garlic – The unique flavor of garlic adds a depth that’s hard to duplicate. Learn How to Mince Garlic here.
- Jalapeños – Hot pepper with an attitude.
- Bay leaf – Aromatic herb with a pleasing menthol twist.
- Thyme – Related to oregano, this exquisite herb gives an earthy minty kick to soups and stews. It especially goes well with chicken. Learn more about Thyme.
- Smoked Paprika – This one is a favorite of mine. The smokey taste and beautiful red color are hard to beat. Learn more about Paprika.
- Tomatoes – They add bulk to the sauce, and the acidity balances the okra’s mucilaginous quality. Learn How to Cut Tomatoes here.
- Cayenne Pepper – One of my favorite spices that add heat and flavor is this heart-healthy hot pepper.
- Corn – My favorite grain that is so filling and delicious. Using canned makes it super quick and easy, but don’t worry, fresh and frozen work just as well.
- Bell Pepper – This wonderful veggie adds zing without heat. I hardly ever make a sauce without it.
- Okra – The star of this dish is healthy, delicious, and satisfying. I used to dread having to eat it, but since I’ve learned how to cook it right, I look forward to making this dish.
- Green Onions – Using green onions instead of or in addition to regular white or red ones creates a milder onion flavor. Learn How to Cut Green Onion.
- Chicken broth or water – I prefer broth to enhance the flavor, but you can use water. This creole chicken okra recipe does need some liquid to give it the right texture.
- Salt – A flavor enhancer that no one notices unless it’s not there.
- Parsley – This herb makes a beautiful garnish and adds a flavor similar to celery.
Alternative Ingredients
It’s always great served with rice on a plate. If you prefer vegan dishes, you can make it without the chicken, and it is still hearty and filling.
For another excellent creole dish, try this Shrimp Creole right here. You will not be disappointed.
- Jalapenos – If you’re sensitive to the heat, you can replace them with bell peppers. If you don’t have them, you can use just about any hot pepper, fresh or canned.
- Tomatoes – Some people have a hard time eating tomatoes for their stomach’s sake. You can replace the two tomatoes with two large red bell peppers. Remove the seeds, dice them, and when it’s time to add them to the pot, add a teaspoon of apple cider or red wine vinegar to replace the tomatoes’ acidity. Learn How to Cut Tomatoes here.
- Parsley – A couple of times, I ran out of parsley. Did you know celery is related? I used the celery leaves that would usually get thrown out, and it worked out great.
Tips & Tricks
I really appreciate my readers’ input. Here are some suggestions based on your comments.
If you prefer less slime, you can parboil the okra, then rinse with cold water to get it out. If using frozen okra, you can add a bit of filé powder to help out. – Thanks, Joe O’Reilly
You can use a scotch bonnet instead of jalapeños, and add some celery too. – Thanks, Sandy H.
Leftover turkey breast, Creole or andouille sausage, and shrimp are delicious additions. – Thanks, Patricia Cronin Ganc.
FAQs
I prefer long grain rice with this recipe. Basmati is really good if you can find it. My favorite place to shop is the ethnic markets, where they have a wider variety of rice at a better price. You can also use brown rice; just allow yourself a little extra time for it to cook.
An 8-ounce can of diced tomatoes works just fine. And you don’t need to drain it.
No, you don’t have to thaw it first.
What Pairs Well with Creole Chicken Okra?
I almost always serve my creoles over a bed of white rice. Basmati happens to be my favorite because it doesn’t fall apart if I accidentally overcook it.
Other mouthwatering sides are fresh homemade biscuits or skillet cornbread. To drink, I love a Jamaican sorrel drink, also known as hibiscus. The sweet tartness is a great combination with creole chicken okra.
Other Incredible Creole Dishes
- Shrimp Creole – Spicy shrimp and sausage in a delicious stew served over rice is comfort in a bowl.
- Shrimp Po’Boy – The first time I tried this sandwich in New Orleans, I fell in love. Crusty French bread piled high with spicy shrimp and slathered with a delicious remoulade sauce, what’s not to love?
- Cajun Shrimp Boil – Super tasty combination of shrimp, potatoes, and corn on the cob. This one-stop meal will have your family begging for more.
- Crawfish Etouffee – The only etouffee I love more than shrimp is this one. Crawfish adds a unique flavor to this tantalizing and spicy that’s hard to resist.
How to Make Creole Chicken Okra
Preparing the chicken and Preparing the Gumbo
- Cut chicken into bite-size pieces, and then season with creole spices or salt.
- Cook the chicken – Heat a saucepan with about 1 tablespoon of oil. Add chicken and sauté for about 5 minutes or more. Remove and set aside on a plate. (Photo 1)
- Add seasonings – Throw in onions, garlic, jalapeño, bay leaf, thyme, and paprika. Add 2 tablespoons of oil or as need, then sauté for about 2-3 minutes. (Photo 2)
- Add more ingredients – Then add tomatoes, cayenne, corn, bell pepper, cayenne pepper, chicken, and paprika, cook for about 5 minutes. (Photo 3)
- Stir in okra, green onions, add broth, salt and cook for about 5 minutes or more. Stirring occasionally, depending on how you like the texture of your vegetables, the longer you cook, the less crunchy the veggie will be. Adjust broth and seasonings to taste. (Photo 4)
- Serve with rice and cornbread.
Watch How To Make It
[adthrive-in-post-video-player video-id=”X5hknvS8″ upload-date=”2019-09-18T08:34:28.000Z” name=”Creole Okra” description=”Creole Chicken Okra – Hearty, healthy and filling with tons of vegetables, spice and comes together quickly. A great weeknight meal – vegan or not.”]
This was blog post was last published in June 2015 and has been updated with additional tips, and a video.
Alicia Lloyd says
Can I use canned diced tomatoes? If so, how much and do I drain it?
ImmaculateBites says
8 ounce diced canned tomatoes would work just fine.
Kay says
If using a bag of frozen okra, do you thaw it first?
ImmaculateBites says
No you do not have to thaw it first.
Ann uzee says
I did this for lunch today.
Delicious.
Okra is one of my favorite vegetables.
I sometimes just steam the little ones whole and add to salad.
imma africanbites says
Glad you like it! I love okra, too.
Patricia Cronin Ganc says
I’ve been trying to expand my culinary horizons. Purchased gorgeous red okra at our local Farmers Market. Ran across this recipe. It is amazing!!! I added leftover turkey breast (from Sunday’s dinner instead of the chicken) and Creole sausage (from our local sausage maker). I also took your suggestion and made your Creole seasoning instead of purchasing ready-made. I added some celery for texture and because I had it on hand. I’m sorry I did not take a picture. My husband and I were too busy making yummy noises. Served over brown rice with bread. Not only is it a beautiful presentation — it’s soooo healthy and delicious, too. Thank you so much for this great recipe!! Definitely a keeper.
imma africanbites says
Thank you for taking the time to let me know, Patricia. I’m so happy you did make the homemade creole seasoning, it’s much better than store bought. 😉 Can’t wait for you to explore some of my recipes.
Been Templeton says
Tried this recipe last night and loved it! Thank you. I’ll be making it again….and again!
imma africanbites says
Yaaay! Glad you love it, Been.
Kenneth Griffin says
While I see your recipe for the homemade version of Creole Seasoning, I do not see where the Creole Okra recipe actually calls for the seasoning in the list of ingredients. Is this an oversight on my part? I should point out that I made the dish by the recipe instructions and it is packed with flavor. Even my wife, who doesn’t care for okra, enjoyed the dish.
imma africanbites says
My bad. Thank you for bringing that up, Kenneth. Updated the recipe box already. Glad you and your wife enjoyed it! Thanks for stopping by. =)
Rae says
I LOVE making this recipe. It never fails!!
imma africanbites says
Glad it always turns out good for you, Rae! Thanks for stopping by.
Talya McCain says
I made this as a vegan dish in my instant pot. It was delicious.
ImmaculateBites says
Awesome! So appreciate the feedback Talya
Karmyn Jones says
Hi, would you kindly add me to your email list. Thank you.
ImmaculateBites says
I just did! Thanks for subscribing
Rosemary Atwood says
Hello! When you say to season the chicken with Creole seasoning or salt, what do you mean exactly? I see Cajun seasoning advertised on your site. Do you mean something like that? I’m not sure what you mean by Creole seasoning.
Thanks! Your recipes always look delicious!
Caprisha Pete-Grant says
Great receipt I also add shrimp and andouille sausage….. I grown my own okra and spices
Grew up on this….. Okra on a pan in the oven, grease the flat pan spread okra onto pan 350 to 400 degrees adding a little vinegar flip the okra occasionally slim disappear s. Dried shrimp soaked in water for stock…Bon appetite !!!
ImmaculateBites says
Bon Appetite Caprisha!!! Thanks for taking the time share . Will definitely give this a try.
Caprisha Pete-Grant says
Thank you I am enjoying as we speak!!!
Almost forgot blue crab!!! Full moon the crabs are full..
Mayang P says
I’m making some black eyed peas with ham hocks and was looking for a good southern vegetable side dish. This looks incredible and I can’t wait to try it! Thanks!
ImmaculateBites says
Hi Teressa! Recipe updated, it’s 2 cups. Thanks! Please let me know how you like it!
Dillan says
Can I use tomato pasta
ImmaculateBites says
Hi Dilian,
Do you mean tomato paste?
Terressa Thomas says
Hello before I make this Please explain it says 2 or more chicken broth or water. Is this 2 teaspoons, 2 tablespoons, or 2 cups? Definitely looks heavenly. Thank U for sharing your recipes with us.
Nagi@RecipeTinEats says
Okra is actually quite a common ingredient in Japanese cooking. Well, not so much IN, but it is a common side. 🙂 I love the sliminess personally! I don’t know many other things to make with it so thank you for the inspiration! I actually spied okra at the veg shop yesterday for very good value, I might have to go back and get some!!
ImmaculateBites says
Awesome! You are one of kind- Nagi. I can believe you enjoy the sliminess.