Chicken Sausage Stew Okra (Printable)
Southern stew featuring tender chicken, smoky sausage, fresh okra in a flavorful 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 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
# How To Make It:
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 bloom the spices.
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 combine.
07 - Cover and simmer over low heat for 30 minutes to develop flavors.
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 with salt and pepper.
10 - Serve hot, garnished with fresh parsley and with cooked rice if desired.
# Expert Suggestions:
01 -
- Everything cooks in one pot, meaning less cleanup and more time enjoying your meal
- The combination of smoky sausage and tender chicken creates layers of flavor that develop beautifully as it simmers
- Its naturally gluten-free while still being incredibly satisfying and hearty
02 -
- Browning the meat separately might seem like extra work, but those browned bits left in the pot become the foundation of the stews deep flavor
- Okra can get slimy if overcooked initially, so adding it in the last 15 minutes keeps it tender while maintaining a nice texture
- The stew tastes even better the next day, so consider making it ahead and letting the flavors meld overnight
03 -
- Pat your meat dry with paper towels before seasoning to get better browning
- Taste your stew before adding extra salt, since the sausage and broth already bring plenty of saltiness
- If using frozen okra, thaw it first and pat it dry to avoid making the stew watery