With okra and black eyed peas this tasty and filling creole stew is bursting with some Louisiana inspired flavor!

There’s just something about those creole flavors

Maybe I just lean towards those tasty creole dishes because I was born in New Orleans but then that wouldn’t make much sense being that I grew up in Michigan! Plus my Ma wasn’t much of a cook. Never having any native Louisiana dishes at home I still for some reason gravitate towards that tasty creole grub!

Having all my life wanting to visit my birthplace, my husband and I finally planned a trip to visit the jazz loving, culture rich, old city of New Orleans. Our experience was better than I could’ve imagined. Believe me we crammed it all in. From exploring the entire city and enjoying the jazzy nightlife to crossing the 23 mile Lake Pontchartrain Causeway for a po boy sandwich on the lake. We tried everything from gumbo, étouffée, Beignets, Louisiana pralines and even snacked on some crawfish flavored potato chips. Hey, when in New Orleans!

Don’t forget about the nature

Our original plan was to visit the city but of course our love for nature, hiking and exploration kicked in. We did a little research and took off to visit the Jean Lafitte Barataria Preserve. Beautiful might not be the first word that comes to mind when you think of a swamp. This gem just so happened to be that. A boardwalk takes you through the swampy area just beware of the cottonmouth, also known as a water moccasin. After all, it is one of the two most common venomous snakes in southern Louisiana. I cannot forget to mention the abundance of alligators minding their own business as they sunbathed on this beautiful, humid sunny day.

Cooking tips & tricks

Cooking this creole dish outdoors is truly simple when you have a cast iron skillet or dutch oven. Those are my must haves regardless if I am cooking outdoors over a fire, grill, stove or oven. They truly do the best job at maintaining an even heat throughout. Which I find perfect when you encounter a hot spot in the fire pit or on the grill.

Do note that it is important to really know your grill. Some grills run extra hot or not hot enough. Once you truly understand your grill you’ll know whether the medium setting is more like high or the low is to low. It doesn’t take to long to figure out what you’re working with and don’t let that discourage you. So as always, adjust the heat as needed. Don’t forget, with all these recipes you can easily adapt them to do over a stove top.

I opted for frozen cut okra and frozen black eyed peas which cuts down prepping time. Using a can of fire roasted tomatoes reduces the roasting, chopping and mess. After cutting up the chicken thighs into bite size pieces I tossed them with my homemade creole seasoning in a ziplock bag to ensure an even coating. Opt for store bought creole seasoning to keep it even easier and less time consuming. Not a fan of chicken thighs? That’s more than okay. I prefer chicken thighs for the tender rich flavor but you can swap them out for two boneless chicken breasts, it’ll still be just as tasty.

Do you struggle with making perfect rice? Too mushy or too sticky or sometimes not cooked through, the struggle is real. These days you can find premade rice in the rice aisle at almost all grocery stores. I’ve tried some myself and I have to admit they are truly a time, water and dish saver! Most just take 60-90 seconds to microwave or you can warm it up in a pan. There is certainly no shame in cutting corners when in the forest or campground. Saving time to enjoy the bon fire or hitting the trails is of utmost importance.

Creole Chicken Stew

Recipe by Christina @thyme.and.timberCourse: DinnerCuisine: CreoleDifficulty: Easy to Moderate

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

With okra, black eyed peas and chicken this tasty creole stew is not only filling and satisfying it’s bursting with some Louisiana inspired flavor!

Ingredients

• olive oil

• 1 lb to 1-1/2 lb boneless chicken thighs, cut into bite size pieces

• 2 Tablespoons creole seasoning divided, plus more to taste

• 1 small onion, chopped

• 1 bell pepper, chopped

• 2 celery stalks, chopped

• 3 Tablespoons unsalted butter

• 3-4 cloves garlic, minced

• 3 Tablespoons flour

• 2 Tablespoons tomato paste

• 1 (15 oz) can fire roasted tomatoes

• 1 cup chicken broth

• 1 Tablespoon Worcestershire sauce

• 1 Tablespoon hot sauce (optional)

• 1 cup fresh or frozen sliced okra

• 1 cup frozen black eyed peas

• 1/4 cup chopped parsley

• Cooked white rice

Directions

• Preheat grill to medium-high heat. While the grill preheats toss the chicken with 1 Tablespoon of creole seasoning and a pinch of salt & pepper.
• Heat a cast iron skillet or Dutch Oven medium-high heat. Add a drizzle of olive oil and add the chicken. Sear on all sides, about 10 minutes total and transfer to a plate.
• Reduce heat to medium. Add the butter to the pan and stir until melted. Add the onion, celery, bell pepper and a pinch of salt & pepper to taste, cook until softened about 5-7 minutes. Reducing heat if necessary to prevent burning.
• Next add the garlic, tomato paste & 1 Tablespoon creole seasoning, cook until aromatic about 1-2 minutes. Stir in the flour and cook for an additional 8-10 minutes, stirring often.
• Add the tomatoes, broth, Worcestershire sauce & hot sauce (if using) and bring to a gentle boil. Then add the okra, black eyed peas bring back to a boil and add the chicken and their juices, stir to combine and cover. Reduce heat to medium low and simmer for 15-20 minutes until or until chicken is cooked through.
• Stir in parsley and serve over a bed of white rice.
  
  Enjoy!

Notes

• If your grill runs hot or cool adjust heat as needed
• You can substitute the chicken thighs for 2 boneless chicken breasts
• Purchasing premade rice is an easy time saver