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Louisiana-Style Smothered Okra and Chicken Recipe

Submitted by Jimmy Sanders, Rosharon, TX

Jimmy is carrying on a tasty family tradition. “My grandmother was born and raised in Louisiana and she passed her cooking on to my mom and aunts. They are all great cooks,” he says. “The roots of this stuff goes back so deep, and it’s delicious, too.”


  • 1 chicken
  • Seasoning salt (He recommends Accent)
  • Salt and pepper to taste
  • 1 yellow onion, diced
  • 1 bell pepper, diced
  • 1 clove of garlic, chopped
  • 2 links of garlic sausage, cubed
  • 1 48-ounce and 1 16-ounce bag of okra
  • 1 16-ounce can tomato sauce
  • 2 16-ounce cans hot Rotel tomatoes
  • 1 bag of large shrimp
  • Rice


Season chicken to taste with seasoning salt, salt, and pepper. Cook and dice. Coat large pot with vegetable oil and heat. Add onion, bell pepper, and garlic. Cook for 5 minutes, add chicken. Stir until browned. Add sausage and more vegetable oil, if needed. Cook for 15 minutes. Add okra, salt, and pepper. Add tomato sauce and ½ cup water. Cook for 15 minutes. Add Rotel tomatoes and shrimp. Add another ½ cup of water and 15 shakes of seasoning salt, and stir. Slow cook for another 35 minutes. Prepare rice according to package. Serve hot over rice.

Serves 10-12.