Creole Drums

Creole Drums
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Diabetes & Heart Healthy Recipes. Recipe Credit: . Photo Credit: Mittera.
Flavorful chicken legs are smothered in a Louisiana-style mixture of tomatoes, okra, onion, and bell pepper, and spiced up with hot-pepper sauce. Serve them in shallow soup bowls so you can easily spoon up all the great-tasting sauce or serve them on a bed of fluffy brown rice.
  • Prep time
    15 min
  • Cook time
    50 min
  • Servings
    4 Servings
  • Serving size
    2 drumsticks with 1 cup vegetables
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    2 drumsticks with 1 cup vegetables
  • Amount per serving Calories 250

  • Total Fat 6g
    • Saturated Fat 1.5g
    • Trans Fat 0g
  • Cholesterol 95mg
  • Sodium 230mg
  • Total Carbohydrate 15g
    • Dietary Fiber 4g
    • Total Sugars 8g
    • Added Sugars 0g
  • Protein 33g
  • Potassium 760mg
  • Phosphorus 265mg

Choices/Exchanges: 3 Nonstarchy vegetable, 4 Lean protein



  • nonstick cooking spray
  • chicken drumsticks (skin and all visible fat removed)
    8 (about 2 lbs)
  • large onion (chopped)
  • green bell pepper (chopped)
  • canned diced tomatoes
    1 (14.5-oz) can
  • fresh or frozen cut okra (cut into 1/2-inch slices if fresh)
    10 oz
  • Worcestershire sauce
    1 tsp
  • dried thyme
    1/2 tsp
  • Louisiana-style hot sauce
    1/4 tsp
  • salt
    1/8 tsp


  1. Lightly spray a Dutch oven with cooking spray. Heat over medium-high heat. Cook the chicken for about 4 minutes, or until browned on all sides, turning frequently (the chicken won’t be done at this point). Transfer to a plate.

  2. In the same pot, cook the onion and bell pepper for 3 minutes, or until the edges are beginning to lightly brown, stirring frequently and scraping to dislodge any browned bits.

  3. Gently stir in the chicken with any accumulated juices. Stir in the remaining ingredients except the salt. Bring to a boil, still over medium-high heat. Reduce the heat and simmer, covered, for 40 minutes, or until the chicken is no longer pink in the center and the okra is very tender. Remove from the heat.

  4. Transfer the chicken to soup bowls. Stir the salt into the tomato mixture. Pour over the chicken.