Chicken and Sausage Stew Okra (Printable)

Tender chicken and smoky sausage combine with okra in a rich tomato broth for a hearty Southern stew.

# What You 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)
16 - Salt and black pepper, to taste

→ Optional

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

# Steps:

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

# Expert Advice:

01 -
  • The okra creates this incredible natural thickness that makes the broth feel like a warm hug
  • Leftovers taste even better the next day, if they last that long
02 -
  • Dont rush the initial browning of your meats, those caramelized bits on the bottom of the pot become flavor gold
  • Okra naturally thickens as it cooks, so your stew will transform from soupy to richly textured on its own
03 -
  • Pat your chicken and sausage dry before browning, wet meat steams instead of sears
  • Let the stew cool completely before refrigerating, and skim any fat from the surface before reheating

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