4 chicken legs
2 garlic cloves, minced
1/2 cup flour
1 1/2 cups frozen sliced okra
1/2 teaspoon Cajun seasoning salt
1 can (14 1/2 oz.) Cajun-style stewed tomatoes
1/4 teaspoon freshly ground black pepper
1 teaspoon crumbled dried thyme
3 tablespoons olive oil
1/2 cup finely chopped onion
2 tablespoons minced fresh parsley
1/2 cup finely chopped green bell pepper
1 teaspoon hot pepper sauce
1/2 cup finely chopped celery

In shallow dish, mix together flour, seasoning salt and black pepper. Add chicken, turning to coat each piece. In large frypan, place oil and heat over medium heat. Add chicken and cook about 20 minutes, turning to brown on all sides. Remove chicken from frypan and drain off all but 3 tablespoons of the oil. Add onion, bell pepper and celery; cook, stirring, about 4 minutes. Stir in garlic, okra, tomatoes, thyme, parsley and hot pepper sauce. Return chicken to frypan; spoon sauce over chicken. Cover and cook over medium low heat about 15 minutes or until fork can be inserted in chicken with ease. Serve with rice and pass hot pepper sauce, if desired. Makes 4 servings.

Per Serving: 474 calories; 33.6 g protein; 25.9 g total fat; 5.6 g saturated fat; 27.6 g carbohydrates; 103 mg cholesterol; 606 mg sodium.