Ingredients you will need: (10 items + chicken stock & seasoning)
Chicken tenders, sausage links (smoky), shrimp, garlic, green pepper, celery, canned tomatoes, blacked-eyed peas (canned or if frozen/must cook first), okra (frozen sliced), cooked rice, Olive oil & creole seasoning & quart of chicken Stock (just to have extra on hand while cooking)
Margie's Note: This recipe is not time consuming once you have your ingredients cut, sliced & ready-to-go.
To Start: Heat small amount of olive oil & saute the following:
1 package chicken tenders - cut into bite-sized pieces -- set aside
2 sausages (smoked beef) - sliced -set aside
Heat a little more olive oil & saute the following:
2 garlics chopped
1 to 2 celery stalks - sliced
Once sauteed & cooked a bit, sprinkle with 2 tablespoons of flour - stir to coat - add 1 to 2 cups chicken stock, stirring to keep smooth as it thickens. Remove from Heat.
In separate small saucepan with a little water:
'cook' 1 and 1/2 cups okra - remove with slotted spoon - set aside.
Add 1 cup (plus) shrimp (thawed & cooked) - briefly warm - 1 minute or so -drain (keep for garnishing)
NOW:
Put together in sauce pan (or Dutch over) chicken & sausage & sauteed veggies
Also add: Okra, blacked eyed peas, 1 cup cooked rice & chopped canned tomatoes (1/2 to 1 can)
Season with Creole seasoning ... (be careful! This seasoning can be quite spicy) and a little salt.
(Reheat it all on low heat until ready to eat, gently stirring a bit) ... yummy!
Garnish each bowl with shrimp on top. Serve with bread.