Chicken Sausage Stew Okra (Printable)

Tender chicken and smoky sausage meld with fresh okra in a flavorful tomato broth for a hearty meal.

# What You Need:

→ Meats

01 - 1 lb boneless skinless chicken thighs cut into bite-sized pieces
02 - 12 oz smoked sausage 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

# Steps:

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

# Expert Advice:

01 -
  • The smoky depth from Andouille sausage creates layers of flavor that develop beautifully over time
  • Okra naturally thickens the stew while adding its unique texture and mild flavor
  • This hearty one-pot meal feeds a crowd and tastes even better the next day
02 -
  • Okra naturally releases mucilage when cooked which thickens the stew beautifully
  • Browning the meat separately creates a depth of flavor you cannot achieve any other way
  • The stew needs time to simmer gently so all flavors marry together properly
03 -
  • Cutting the okra into larger pieces reduces the slimy texture some people dislike
  • Letting the stew rest off the heat for 15 minutes before serving allows flavors to settle

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