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Frank's® RedHot®



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Servings: 12


  • 2 cups Flour
  • 1 tbsp. Ground black pepper
  • 2 tsp. Salt
  • 2 tsp. Cajun seasoning
  • 1/2 cup Vegetable oil
  • 6 lbs. Skin on, bone in, chicken pieces
  • 1 1/2 lbs. Sliced andouille sausage
  • 2 cups Diced onion
  • 2 cups Diced green pepper
  • 2 cups Diced celery
  • 6 cloves Minced garlic
  • 2 qts. Canned diced tomatoes
  • 1 qt. Prepared tomato sauce
  • 1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce
  • 4 tsp. Dried oregano
  • 3 cups Sliced okra


  • 2. Add tomatoes, tomato sauce, Frank's and oregano to pot. Bring to a boil. Add chicken and reduce to a simmer. Cook, partially covered, for 30 minutes. Stir in okra and cook an additional 15 minutes or until okra is tender. Hold hot for service or refrigerate and reheat when needed. Serve over rice.
  • 1. Combine flour, pepper, salt and Cajun seasoning in a shallow pan. Heat oil in large pot to 325°F. Dredge chicken in flour mixture, brown on all sides and transfer to platter. Drain all but 2 tbsp. fat from pot and saute sausage, onion, pepper, celery and garlic in remaining fat until tender.