Chicken Sausage Stew Okra (Printable)

A flavorful stew blending tender chicken, smoky sausage, and fresh okra in a robust tomato broth.

# 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 ½-inch rounds

→ Vegetables

03 - 2 tbsp olive oil
04 - 1 large yellow onion, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 4 garlic cloves, minced
08 - 1 lb fresh okra, sliced into ½-inch pieces (or 4 cups frozen sliced okra)
09 - 1 (14.5 oz) can diced tomatoes with juices
10 - 1 bay leaf

→ Liquids

11 - 4 cups low-sodium chicken broth

→ Spices & Seasonings

12 - 1 tsp smoked paprika
13 - ½ tsp dried thyme
14 - ½ tsp dried oregano
15 - ¼ tsp cayenne pepper (optional, adjust to taste)
16 - Salt and black pepper, to taste

→ Optional Garnishes

17 - 2 tbsp fresh parsley, chopped (for garnish)
18 - Cooked white rice, for serving

# Directions:

01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
02 - Add the chicken pieces and cook until lightly browned, about 5 minutes. Remove and set aside.
03 - Add sausage slices to the pot and brown for 3–4 minutes. Remove and set aside with the chicken.
04 - Add onion, bell pepper, and celery to the pot. Sauté for 5–7 minutes until vegetables are softened.
05 - Stir in garlic and cook for 1 minute until fragrant.
06 - Sprinkle in smoked paprika, thyme, oregano, cayenne, salt, and pepper. Stir to coat the vegetables.
07 - Return the chicken and sausage to the pot. Add diced tomatoes with juices, okra, bay leaf, and chicken broth.
08 - Bring to a boil, then reduce heat and simmer uncovered for 40–45 minutes, stirring occasionally, until the stew thickens and the flavors meld.
09 - Remove bay leaf. Taste and adjust seasoning if needed.
10 - Serve hot, garnished with fresh parsley and accompanied by cooked white rice if desired.

# Expert Suggestions:

01 -
  • The okra creates this incredible silky texture that coats every single spoonful
  • Smoked sausage and chicken together make the broth so rich you might want to drink it straight from the bowl
  • Everything simmers in one pot, which means less cleanup and more time enjoying dinner
02 -
  • Frozen okra works perfectly fine, but fresh will give you slightly better texture
  • The stew continues to thicken as it cools, so do not worry if it looks thinner than you want while simmering
03 -
  • Pat your chicken and sausage dry with paper towels before browning to get better color
  • Season your stew at the very end, since the smoked sausage and broth will add salt as they cook

Return