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Introduction:
Okra stew, with its vibrant flavors and hearty ingredients, is a beloved dish in Southern cuisine, particularly in Louisiana. Combining tender chicken, smoky sausage, succulent shrimp, and sweet crawfish tails, this stew is a celebration of bold flavors and satisfying textures. The dish is enriched with a medley of colorful vegetables, including onions and green peppers, creating a perfect balance of savory and slightly spicy notes. Whether you’re preparing it for a cozy dinner or a gathering, this stew is sure to impress with its depth of flavor and comforting appeal.
Ingredients:
1 lb chicken thighs or breasts, cut into bite-sized pieces
1/2 lb smoked sausage, sliced into rounds
1/2 lb shrimp, peeled and deveined
1/2 lb crawfish tails (fresh or frozen)
1 medium onion, diced
1 bell pepper, diced (green preferred)
2 cloves garlic, minced
1 cup okra, sliced
4 cups chicken broth
2 tbsp olive oil
1 tsp paprika
1/2 tsp cayenne pepper (adjust to taste)
1 tsp thyme (fresh or dried)
1/2 tsp oregano
1 bay leaf
Salt and pepper, to taste
1/2 tsp hot sauce (optional, for extra heat)
1/2 cup diced tomatoes (optional, for a tangy twist)
1 tbsp parsley, chopped (for garnish)
Directions:
Prepare the ingredients: Begin by prepping your proteins—cut the chicken, slice the sausage, peel and devein the shrimp, and thaw the crawfish tails if frozen. Set aside. Slice the okra and chop the onion, bell pepper, and garlic.
Cook the chicken and sausage: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces and sausage slices, and cook until browned on all sides. This should take about 7-10 minutes. Remove the chicken and sausage and set them aside.
Sauté the vegetables: In the same pot, add the diced onion, bell pepper, and garlic. Sauté for about 5 minutes, or until the vegetables become tender and fragrant.
Simmer the stew: Add the chicken broth, okra, and all the seasonings (paprika, cayenne, thyme, oregano, and bay leaf). Stir everything together and bring it to a simmer. Let it cook for 10-15 minutes to allow the flavors to meld together.
Add the proteins: Return the chicken and sausage to the pot, followed by the shrimp and crawfish tails. If using, add the diced tomatoes. Let the stew simmer for another 5-7 minutes, or until the shrimp are cooked through and the crawfish tails are heated.
Taste and adjust: Taste the stew and adjust the seasoning with salt, pepper, and hot sauce if desired. Remove the bay leaf before serving.
Serve: Ladle the stew into bowls, garnish with fresh parsley, and serve hot.
Serving and Storage Tips:
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