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Creole Drums Recipe



Servings: 4


Vegetable oil spray

8 skinless chicken drumsticks with bone, all visible fat discarded

1 large onion, chopped

1 medium green bell pepper, chopped

14.5-ounce can diced tomatoes with green peppers and onions, undrained

10 ounces fresh or frozen cut okra, cut into 1/2-inch slices if fresh

1 tsp low-sodium Worcestershire sauce

1/2 tsp dried thyme, crumbled

1/4 tsp red hot-pepper sauce

1/8 tsp salt

Nutrition Facts



3 Lean Meat

3 Vegetable


Calories 239

   Calories from Fat 47

Fat 5g

    Saturated Fat 1.3g

Cholesterol 78mg

Sodium 547mg

Carbohydrate 20g

    Dietary Fiber 5g

    Sugar 12g

Protein 27g

Cooking Methods

  1. Heat a Dutch oven over medium-high heat. Remove from the heat and lightly spray with vegetable oil spray. Cook the chicken for about 4 minutes, or until browned on all sides, turning frequently. Place the chicken on a plate.
  2. Stir the onion and bell pepper into pan juices. Cook for 3 minutes, or until beginning to lightly brown on the edges, stirring frequently.
  3. Gently stir in the chicken with any accumulated juices and 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.
  4. To serve, put the chicken in soup bowls. Stir the salt into the tomato mixture. Pour over the chicken.

Fun Facts / Cooking Tips

Serve this delicious and healthy poultry recipe in shallow soup bowls so you don't miss out on any of the great-tasting sauce.



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