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© Meredith Corporation. All rights reserved. Used with permission.
At least 1 hour before smoke cooking, soak wood chips in enough water to cover. Drain before using.
Thaw shrimp, if frozen. Peel and devein shrimp. Chop shrimp; set aside. In a small saucepan stir together broth, rice, onion, jalapeno, garlic, thyme, 1/4 teaspoon salt and cayenne pepper. Bring to a boil; reduce heat. Cover and simmer for 15 minutes or until rice is tender. Remove from heat. Stir in shrimp and lemon peel. Let stand, covered, 10 minutes. Cool slightly.
Using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest portion to, but not through, the opposite side. Spoon shrimp mixture into each pocket. Secure pockets closed with short skewers or wooden toothpicks. Brush chicken with some of the oil and sprinkle with salt and pepper.
Thread okra, bell pepper and red onion on skewers, leaving 1/4-inch headspace between pieces. Brush vegetables with remaining oil and sprinkle with salt and pepper to taste.
For a charcoal grill, sprinkle the drained wood chips over medium coals. Place vegetable skewers and chicken on grill rack. Cover and grill for 15 to 18 minutes or chicken is until tender and no longer pink (165°F) and okra is slightly charred, turning chicken once and vegetable skewers occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Add drained wood chips according to manufacturer's directions. Smoke as above.)
For the Cajun Tomato Sauce, in a small saucepan, cook onion, celery, bell pepper and garlic in hot oil over medium heat for 3 minutes or until softened. Add tomatoes. Bring to a boil; reduce heat. Cook and stir for 5 to 10 minutes or until tomatoes have softened and juiced out. Stir in whipping cream; heat through. Add bottled hot pepper sauce, and season with salt and pepper to taste. Cover and keep warm.
To serve, place chicken and vegetables on serving plate. Spoon warm Cajun Tomato Sauce over chicken.