Bourbon Street Braise

By • September 4, 2016 0 Comments

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Bourbon Street Braise

Author Notes: This recipe came about when I was craving gumbo, but wanted something I could serve for a casual dinner party..It's spicy, savory and easy!Jeri Tuttle


Serves 4-6

  • 4 chicken thighs, skin on, bone in
  • 4 chicken drumsticks
  • 1 pound Andouille sausage, sliced
  • 1 Celery stalk, sliced
  • 2 Onions (med) chopped
  • 1 jalapeno (LG) chopped
  • 4 garlic cloves, minced
  • 2 cups frozen okra
  • 1 cup diced tomato
  • 1 cup chicken stock
  • 1 tablespoon oregano
  • 1 tablespoon thyme
  • 1 teaspoon cayenne powder
  • 1 teaspoon smoked paprika
  • salt and pepper tp taste
  • flour for dredging
  1. Season chicken with salt and pepper, dredge in flour, shaking off excess.Brown 8-10 mins. (2 batches) in oiled dutch oven or large skillet.Remove chocken to plate. Saute sausage til brown, 6-8 mins. Transfer to plate. Saute onions in same pan til soft 8-10 mins, then add celery, peppers and garlic and cook til soft 10 minutes. Add okra,tomatoes and chicken stock, stir well.Mix in herbs, spices and salt and pepper to taste.Nestle chicken and sausage into pot, cover and cook in a 350 degree oven for 1 and 1/2 hrs. Serve with rice or cheese grits.

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