Introduction
If you’re craving a hearty dish that combines the vibrant flavors of Creole cuisine, look no further than this Okra Stew with chicken, sausage, shrimp, and crawfish tails. Bursting with savory spices, fresh vegetables, and the rich taste of seafood, this stew is a comforting meal that will transport you straight to the heart of Louisiana. Whether served over rice or enjoyed on its own, this one-pot wonder promises to be a hit at your dinner table.
Ingredients
For the Stew:
1 pound fresh okra, sliced
1 pound chicken thighs or drumsticks, cut into pieces
1/2 pound smoked sausage, sliced
1/2 pound shrimp, peeled and deveined
1/2 pound crawfish tails, cooked
1 medium onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 can (14 ounces) diced tomatoes
4 cups chicken or seafood stock
2 tablespoons vegetable oil
1 tablespoon Creole seasoning (or to taste)
1 teaspoon smoked paprika
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper (optional for extra heat)
Salt and black pepper to taste
Optional Garnishes:
Chopped fresh parsley
Sliced green onions
A dash of hot sauce
Directions
Prepare the Okra:
Heat a tablespoon of oil in a large pot over medium heat. Add the sliced okra and sauté for 5-7 minutes until it begins to soften and the slimy texture reduces. Remove the okra and set it aside.
Brown the Meat:
In the same pot, heat the remaining oil. Add the chicken pieces and sausage slices, cooking until browned on all sides. Remove and set aside.
Cook the Aromatics:
Add the diced onion, green bell pepper, and garlic to the pot. Sauté for 3-4 minutes until fragrant and softened.
Build the Base:
Stir in the tomatoes, Creole seasoning, smoked paprika, thyme, and cayenne pepper. Cook for 2 minutes to release the flavors.
Simmer the Stew:
Pour in the chicken or seafood stock, then return the chicken and sausage to the pot. Cover and simmer over low heat for 20 minutes.
Add the Seafood and Okra:
Stir in the shrimp, crawfish tails, and sautéed okra. Cook for an additional 5-7 minutes, or until the shrimp turn pink and are fully cooked. Taste and adjust seasoning with salt and pepper.
Serve:
Ladle the stew into bowls and garnish with fresh parsley, green onions, or a splash of hot sauce. Enjoy as is or over a bed of steamed rice.
Serving and Storage Tips
Serving: This stew pairs beautifully with steamed white rice or crusty bread for soaking up the flavorful broth.
Storage: Allow the stew to cool completely before storing it in an airtight container. It will keep in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat gently on the stovetop to retain the best texture.
Variations
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