Description
This hearty Okra Stew with Chicken, Sausage, Shrimp & Crawfish Tails is a delicious and flavorful Southern dish full of savory meats, tender okra, and a rich, spiced broth. A one-pot wonder that’s perfect for cozy meals, it pairs wonderfully with steamed rice and is sure to satisfy a crowd with its bold flavors.
Ingredients
Scale
- 1 lb okra, sliced
- 1 lb chicken, diced
- 1 lb sausage, sliced (smoked sausage or andouille works well)
- 1 lb shrimp, peeled and deveined
- 1 lb crawfish tails
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 bell peppers, chopped (red, green, or a mix)
- 1 can diced tomatoes (14.5 oz)
- 2 cups chicken broth
- 1 tsp cayenne pepper
- Salt and pepper to taste
Instructions
- Sauté the Vegetables: In a large pot, heat a little oil over medium heat. Add the chopped onion, minced garlic, and chopped bell peppers. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.
- Cook the Meat: Add the diced chicken, sliced sausage, shrimp, and crawfish tails to the pot. Cook until the meat is browned and the shrimp begins to turn pink, about 8-10 minutes.
- Add Okra and Seasonings: Stir in the sliced okra, diced tomatoes (with their juices), chicken broth, cayenne pepper, salt, and pepper. Mix well to combine.
- Simmer the Stew: Bring the stew to a simmer and let it cook for 30 minutes, stirring occasionally. The okra should be tender, and the flavors will meld together.
- Serve: Serve the stew hot over a bed of steamed rice for a complete meal.
Notes
- This stew is perfect for making ahead; the flavors only get better as it sits.
- If you can’t find crawfish tails, you can substitute with additional shrimp or even crab meat.
- Adjust the amount of cayenne pepper to your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 45 minutes