Chicken Sausage Stew Okra (Printable)

Savory chicken and sausage blend with fresh okra in a tomato-based Southern stew.

# What you'll need:

→ Meats

01 - 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 12 oz smoked sausage (Andouille or kielbasa), sliced into 1/2-inch rounds

→ Vegetables

03 - 2 tbsp olive oil
04 - 1 large onion, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 cloves garlic, minced
08 - 12 oz fresh okra, sliced into 1/2-inch rounds
09 - 1 (14.5 oz) can diced tomatoes with juices

→ Liquids

10 - 4 cups chicken broth
11 - 1 tbsp tomato paste

→ Spices & Seasonings

12 - 2 tsp smoked paprika
13 - 1 tsp dried thyme
14 - 1/2 tsp cayenne pepper
15 - 1 bay leaf
16 - Salt and black pepper to taste

→ Optional Garnish

17 - 2 tbsp fresh parsley, chopped
18 - Cooked rice for serving

# Directions:

01 - Heat olive oil in a large Dutch oven over medium-high heat. Add sausage slices and cook until browned, about 3-4 minutes. Remove with slotted spoon and set aside.
02 - Season chicken pieces with salt and pepper. Add to the pot and brown on all sides, about 5 minutes. Remove and set aside with sausage.
03 - Add onion, bell pepper, and celery to the pot. Sauté until softened, about 5 minutes. Stir in garlic and cook 1 minute until fragrant.
04 - Stir in tomato paste, smoked paprika, thyme, and cayenne. Cook for 1 minute to develop flavor.
05 - Add diced tomatoes with juices, chicken broth, and bay leaf. Bring to a simmer.
06 - Return browned chicken and sausage to the pot. Stir well, cover, and simmer over low heat for 30 minutes.
07 - Stir in okra and continue simmering uncovered for 10-15 minutes until okra is tender and stew has thickened. Remove bay leaf and adjust seasoning.
08 - Serve hot, garnished with fresh parsley and accompanied by cooked rice if desired.

# Expert Suggestions:

01 -
  • The smoky depth from Andouille sausage transforms simple ingredients into something extraordinary
  • Okra naturally thickens the broth without needing any flour or cornstarch
  • One pot means less cleanup and more time enjoying the meal
02 -
  • Thaw frozen okra completely and pat it dry before adding to prevent excess water from thinning the stew
  • The stew will thicken considerably as it cools, so dont worry if it seems slightly thin when hot
  • For the deepest flavor, brown the meats really well and dont rush this step
03 -
  • Slice the okra just before adding it to the pot to prevent it from discoloring
  • If the stew is too thick, thin it with a splash of water or more broth
  • A splash of vinegar added at the end helps brighten all the rich flavors

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