Add the Tabasco

I once again had to clean out the freezer and based on what I found, I made a “gumbo-like” recipe.

Photo Apr 18, 5 11 57 PM

It was a good collection but initially lacked flavor. A healthy dose of Tabasco did wonders for the dish.

Photo Apr 18, 12 11 22 PM

Next time add in some hot sauce or at least double the spices in the recipe. I only had two chicken thighs so I added in chicken breasts too.

Photo Apr 18, 4 53 00 PM

I thawed the corn before adding it into the pan.

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The chicken and spices are added.

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It is a beautiful looking dish.

Photo Apr 18, 5 11 50 PM

I liked it once the Tabasco was added.

Jimmo’s Chicken & Okra

Prep Time: 30 minutes | Cook Time: 30 minutes


  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 1/2 cup frozen corn kernels
  • 8 ounces boneless, skinless chicken thighs, trimmed of fat and cut into 1-inch chunks
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • Pinch of cayenne pepper, or to taste
  • 1 14-ounce can diced tomatoes, preferably fire-roasted
  • 1 cup frozen chopped okra
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon salt


1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and corn and cook, stirring often, until lightly browned and softened, about 4 minutes. Add chicken and cook, stirring often, until browned, about 2 minutes. Add garlic, paprika and cayenne and cook, stirring, until fragrant, about 30 seconds. Add tomatoes and okra. Bring to a boil; reduce heat to a simmer. Cover and cook, stirring occasionally, until the chicken is cooked through, about 5 minutes. Add pepper and salt.

Nutritional Info:

362 calories; 16 g fat (3 g sat, 9 g mono); 76 mg cholesterol; 30 g carbohydrates; 26 g protein; 6 g fiber; 658 mg sodium; 540 mg potassium.


Tags: , , , , , , , , , , , ,

Categories: Cajun, Chicken2, kosher, Low Carb, Recipes, vegetable3

Author:The Ranting Chef

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3 Comments on “Add the Tabasco”

  1. March 2, 2014 at 11:15 am #

    This sounds delicious. My friend M. K. Clinton (The Returns and The Returns: Showstoppers – check Amazon for the books, they are sooo funny!) sent me a set of different hot sauces from New Orleans. I bet any of them would be excellent in this too!


  2. March 3, 2014 at 8:22 am #

    Sometimes a make an “Everything but the kitchen sink” gumbo! I love making a gumbo out of stuff from the freezer. You could make a roux at the beginning and saute the onions in it and it would thicken up the liquid too. Beside the smell of the roux cooking, it adds an excellent touch to the gumbo.


  3. joaniepthemadhatter
    March 3, 2014 at 12:37 pm #

    Reblogged this on The MadHatter's Corner.


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