Jamaican
Chicken and Okra Recipe
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Jamaican Chicken and Okra Recipe |
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INGREDIENTS |
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3 tbsp. all-purpose flour |
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3 tbsp. oil |
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½ pound smoked sausage, cut in slices |
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¾ to 1 pound boneless chicken quarters |
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1½ cups cut Jamaican okra |
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1 cup chopped Jamaican onion |
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½ cup chopped Jamaican green pepper |
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3 cloves Jamaican garlic, minced |
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¼ tsp. Jamaican scotch bonnet pepper diced |
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¼ tsp. ground Jamaican black pepper |
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4 diced Jamaican tomatoes |
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1 cup frozen medium shrimp, cleaned and cooked |
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1½ cups uncooked regular long-grain white rice |
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PREPARATION |
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1. In small saucepan, combine flour and oil; mix
well. Cook, stirring constantly, over medium-high heat for 5 minutes. |
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2. Reduce heat to medium-low; cook, stirring
constantly, about 8 to 12 minutes or until mixture turns a light red-brown. |
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3. Place flour and oil mixture in 3½ to 4-quart
crock pot. Stir in all remaining ingredients except shrimp and rice. Cover
and cook on LOW for 7 to 9 hours. |
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4. Add cooked shrimp to the gumbo; mix well. Cover
and continue to cook on LOW for 20 minutes longer. |
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5. Meanwhile, cook rice according to package
directions. Serve gumbo over hot cooked rice |
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