Recipe by
American Diabetes Association and American Heart Association
Source
Diabetes & Heart Healthy Recipes
Photo by
Mittera
How to Make Creole Drums
Flavorful chicken legs are smothered in a Louisiana-style mixture of
tomatoes, okra, onion, and bell pepper, and spiced up with hot-pepper sauce.
Serve them in shallow soup bowls so you can easily spoon up all the great-tasting
sauce or serve them on a bed of fluffy brown rice.
15 minprep time
50 mincook time
4servings
2 drumsticks with 1 cup vegetables
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Step-By-Step Instructions:
Lightly spray a Dutch oven with
cooking spray. Heat over medium-high
heat. Cook the chicken for
about 4 minutes, or until browned on
all sides, turning frequently (the
chicken won’t be done at this point).
Transfer to a plate.
In the same pot, cook the onion
and bell pepper for 3 minutes, or
until the edges are beginning to
lightly brown, stirring frequently
and scraping to dislodge any
browned bits.
Gently stir in the chicken with any
accumulated juices. Stir in the
remaining ingredients except the salt.
Bring to a boil, still over medium-high
heat. Reduce the heat and simmer,
covered, for 40 minutes, or until the
chicken is no longer pink in the
center and the okra is very tender.
Remove from the heat.
Transfer the chicken to soup
bowls. Stir the salt into the tomato
mixture. Pour over the chicken.
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