“There is plenty of stuff in the world that tastes better than frogs.”
–Zidane Tribal, FFIX
I used pork andouille sausage in this recipe, but for a healthier version, you can also find chicken and turkey andouille sausages with half the calories and fat of the pork variety.
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large onion or two small onions, peeled and diced (about 2 cups)
- 2 celery stalks, chopped
- 2 red bell peppers, chopped
- 4 green onions, thinly sliced (white and pale parts separated from dark)
- 1½ lbs. skinless boneless chicken thighs, uncooked, cut into 1″ pieces
- ½ tablespoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon freshly-ground black pepper
- ¼ teaspoon cayenne pepper
- 12 oz. cooked andouille or other spicy smoked sausage, cut into ½” rounds
- 1 head of garlic (about 8-12 cloves), peeled and halved
- 4 cups chicken stock
- 1 bay leaf
- 2 or 3 sprigs fresh thyme
- 10 oz. chopped kale
- ½ tablespoon Worcestershire sauce
- ½ tablespoon Louisiana hot sauce, such as Crystal
- 1 lb. frozen sliced okra, divided
- ½ cup white quinoa (about 3 oz.)
- ½ cup red quinoa (about 3 oz.)
- ¼ teaspoon filé powder (optional)
Heat butter and oil in a large soup pot over medium-high heat. Add onions and cook for 10 minutes, covered. Stir frequently and reduce heat if the onions are browning too quickly. Add celery, bell peppers, and the white and pale parts of the green onions, and cook, uncovered, for an additional 5 minutes.
Add chicken and sprinkle with salt, paprika, and pepper. Brown on all sides, about 15 minutes. Add sausage and brown on all sides, about 5 minutes. Add garlic and stir well to combine. Stir in chicken stock and bring to a boil.
Add the bay leaf and thyme sprigs. Reduce heat to medium-low, cover, and simmer, stirring occasionally, about 45 minutes.
Stir in kale, Worcestershire sauce, hot sauce, and about half the okra. Simmer until chicken is very tender, about 30 minutes. Stir in quinoa and remaining okra and continue to simmer until quinoa is tender, about 20 minutes.
Remove from heat and stir in filé powder and the dark ends of the green onions. Remove thyme sprigs and bay leaf and serve.
Makes 11 servings (1 flat cup per serving).
Per 1-cup serving: 323 calories, 15.7 g. fat, 4.8 g. saturated fat, 1.5 g. poly. fat, 4.1 g. mono. fat, 60.7 mg. cholesterol, 1090.6 mg. sodium (this will be less if you use homemade chicken stock instead of storebought), 466.2 mg. potassium, 25.2 g. carbohydrates, 4.2 g. fiber, 22 g. protein, vitamin A 45%, vitamin C 107%, calcium 11%, iron 16%