Creole Stew

Ingredients

• 250 g onions (50 g each)
• 3 Garlic cloves
• 300 g red bell pepper (2 red bell peppers)
• 150 g celery stalks (2 celery stalks)
• 8 chicken drumsticks
• Salt
• Pepper
• 2 tbsp olive oil
• 425 g canned tomatoes (drained weight)
• 800 ml poultry broth
• 200 ml white wine (or vegetable broth)
• 1 tsp cumin
• 75 g whole grain rice
• 150 g okra
• 320 g large shrimp (4 large shrimp; prepped)

Instructions

1. 1.

   Peel and chop onions and garlic.

2. 2.

   Quarter the bell peppers, remove seeds, wash, then cut into ~1 cm cubes.

3. 3.

   Wash celery, de-stem, and slice thinly.

4. 4.

   Rinse chicken drumsticks, pat dry, and peel skin with a knife. Season with salt and pepper.

5. 5.

   Heat oil in a large pot and brown the drumsticks all around. Remove and set aside.

6. 6.

   Add onions, garlic, bell peppers, and celery to the pot. Sauté over medium heat for 3-4 minutes while stirring.

7. 7.

   Crush tomatoes in a bowl and add to the pot. Pour in broth and white wine, season with cumin, and bring to a boil.

8. 8.

   Stir in rice, return drumsticks, cover, and simmer on medium heat for 20 minutes.

9. 9.

   Wash okra, trim, cut into ~1 cm pieces, and add to the pot. Simmer uncovered for another 25-30 minutes.

10. 10.

    Rinse shrimp, pat dry, and add them 5 minutes before the end of cooking. Season with salt and pepper and serve.