Leah Chase
Chef, Dooky Chase’s Restaurant; Philanthropist; “Queen of Creole Cuisine”
New Orleans, Louisiana
“We need to get people back to the dinner table, to talk and practice good manners and eat simple meals. Because family is where it all begins.”

Chicken Creole with Shrimp

Healthy food tastes better. That’s what chef Leah Chase proves with this authentic Creole dish, which combines fiber-filled okra, lean chicken and antioxidant-rich shrimp.

Serves 4 – 6


  • 6 5-ounce boneless, skinless chicken breasts
  • 1 tablespoon salt
  • 1/2 teaspoon white pepper
  • 1/4 cup vegetable oil
  • 1 cup onions, chopped
  • 1/2 cup green peppers, chopped
  • 2 cups whole tomatoes with liquid
  • 2 cups water
  • 2 cloves garlic, mashed and chopped
  • 1/2 teaspoon ground thyme (or 2 sprigs fresh)
  • 1/4 teaspoon cayenne pepper
  • 12 small whole okra
  • 1 pound shrimp, peeled and deveined
  • 1 tablespoon parsley, chopped


Season chicken with 1 teaspoon salt and the white pepper. In large skillet or chicken fryer, heat the vegetable oil. Place seasoned chicken in hot oil, turning as it cooks (about 6 minutes). Lower heat. Remove chicken and set aside.

Sauté onions in skillet until they turn translucent. Add the green peppers, stir and cook for 3-4 minutes. Add whole tomatoes to the onion mixture, mashing the tomatoes as you stir. Add water, garlic, thyme, cayenne pepper and remaining salt. Cook on high heat for 4 minutes.

Lower heat; return chicken to sauce. Add okra and cook for 10 minutes until okra are just tender. Add shrimp and cook until shrimp turn pink, about 5 minutes. Add parsley and serve over buttered rice.