Creole Chicken Soup With Okra and Sausage Recipe

Name: Creole Chicken Soup With Okra and Sausage
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6
Ingredients: 3 1/2 pounds frying chicken; 1 onion (cut in chunks); Celery leaves; 1 teaspoon salt; 5 cups reserved broth from cooking the chicken (add some prepared broth if needed); 6 strips bacon ( diced ); 1 pound smoked andouille or smoked sausage, sliced into 1/4-inch rounds; 1 1/2 cups onion ( chopped ); 2 green bell peppers (chopped); 2 celery ribs (chopped); 3 cloves garlic (finely minced ); 3 tomatoes (peeled and chopped) or 1 (14.5 ounces) can diced tomatoes; 1 can (approx. 15 ounces) tomato puree; 1 1/2 cups frozen corn kernels (thawed); 1 1/2 cups frozen sliced okra (thawed); 1 teaspoon dried leaf thyme

Prep: 20 mins

Cook: 2 hrs

Total: 2 hrs 20 mins

Servings: 4 to 6 servings

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Spicy andouille sausage, chicken, and a variety of vegetables flavor this tasty soup. The soup is similar to a gumbo, but it is made without a roux. If you'd like to have a thicker soup, add a light or dark roux to the pot before you add the onion, peppers, and celery.

3 1/2 pounds chicken
1 onion, cut into chunks
Celery leaves
1 teaspoon salt
6 to 8 cups water or broth, reserved broth from cooking the chicken, plus more if needed
6 strips bacon, diced
1 pound smoked andouille sausage, or other smoked sausage, sliced into 1/4-inch rounds
1 1/2 cups onion, chopped
2 pepper green bell peppers, chopped
2 celery ribs, chopped
3 clove garlic, finely minced
3 tomatoes, peeled and chopped, or 1 (14.5-ounce) can diced tomatoes
15 ounces tomato puree
1 1/2 cups corn kernels, thawed
1 1/2 cups okra, thawed and sliced, if frozen
1 teaspoon dried leaf thyme

Combine chicken, the onion chunks, celery leaves, and salt in a Dutch oven or large kettle; add water to cover. Bring to a boil; cover, reduce the heat to low and simmer about 45 minutes or until chicken is tender.
Remove chicken from the pot, reserving 5 cups of the chicken broth; discard onion and celery leaves. Remove chicken from bones; cut into bite-sized pieces. Set aside.
Cook bacon and sausage in a large Dutch oven over medium heat until bacon is crisp. Remove bacon and sausage, reserving 1 tablespoon drippings in Dutch oven. Crumble bacon; set bacon and sausage aside.
Add onion, pepper, celery, and garlic to Dutch oven; cook over medium heat, stirring constantly, until vegetables are tender.
Add chicken, bacon, sausage, reserved broth (should be approximately 5 cups), tomatoes, and remaining ingredients. Bring mixture to a boil; reduce heat and simmer, uncovered, 1 1/2 hours.

Nutrition Facts (per serving)
1004	Calories
61g	Fat
31g	Carbs
82g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	1004
% Daily Value*
Total Fat 61g	78%
Saturated Fat 18g	91%
Cholesterol 306mg	102%
Sodium 1417mg	62%
Total Carbohydrate 31g	11%
Dietary Fiber 6g	22%
Total Sugars 14g
Protein 82g
Vitamin C 51mg	253%
Calcium 143mg	11%
Iron 7mg	41%
Potassium 1867mg	40%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.