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© Meredith Corporation. All rights reserved. Used with permission.
Combine oil and butter in a large saucepan; heat over medium heat until butter is melted. Add onion, celery, bell pepper, Cajun seasoning, paprika, tomato paste and salt. Cook and stir for about 10 minutes or just until vegetables are tender. Stir in flour. Cook and stir for 1 minute more. Remove saucepan from heat.
Add wine (or broth) to saucepan; return to heat. Cook and stir for 2 minutes. Add frozen okra, tomatoes, sausage, ham, broth, filé powder (if using) and Old Bay seasoning. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat; set aside.
Tear off four 36-by-18-inch pieces of foil; fold each piece in half to make an 18-inch square. Place two chicken thighs in the center of each foil square. Top each with one-fourth of the okra mixture. For each packet, bring up two opposite edges; seal with a double fold. Fold up ends to enclose the chicken, leaving space for steam to build.
Arrange medium-hot coals around the edge of a charcoal grill, leaving the center without coals. Test for medium heat above the center of the grill. Place the foil packets on the grill rack over the center of the grill (not over heat). Cover and grill for 35 to 40 minutes or until chicken is done (180°F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)
Remove foil packets from grill; carefully open packets. Serve with rice and sprinkle with parsley.