Chicken & Sausage Soup
- Servings: 6
- Prep Time:
- Cook Time:
Ingredients:
| 1 cup | all-purpose flour | 250 mL |
| ½ tsp | ground black pepper | 7 mL |
| 1 tsp | salt | 5 mL |
| 1 tsp | Cajun seasoning | 5 mL |
| 3 lb | chicken parts, skinned if desired | 1 ½ kg |
| ¼ cup | vegetable oil | 50 mL |
| ¾ lb | Andouille sausage, cut into ½ inch (1.25 cm) pieces (or smoked spicy sausage) | 375 g |
| 1 cup | diced onion, bell pepper and celery | 250 mL |
| 2 | garlic, minced | 2 |
| 1 | diced tomatoes (28 oz./794 g can) | 1 |
| 1 | tomato sauce ( 15 oz./425 mL can) | 1 |
| ¼ cup | FRANK'S® REDHOT® Original Cayenne Pepper Sauce | 50 mL |
| 2 tsp | oregano | 10 mL |
| 1 ½ cup | frozen whole okra | 375 mL |
Directions:
PLACE four, pepper, salt and Cajun spice in large plastic bag. Add chicken pieces, a few at a time, and shake well to coat with flour mixture. Discard excess flour.
HEAT oil in 5 qt.(5 L) pot or Dutch oven until hot. Cook chicken pieces about 10 min. until browned on all sides. Transfer to dish. Drain fat.
ADD sausage, onion, bell pepper, celery and garlic to same pot. Saute about 5 min. until vegetables are tender.
STIR in tomatoes, tomato sauce, Frank's RedHot Sauce and oregano. Heat to a boil. Return chicken to pot. Simmer, partially covered, about 30 min. until chicken is no longer pink near bone.
STIR in okra and cook 15 min. longer until okra is tender. Serve with rice, if desired.
