Chicken Sausage Stew Okra (Printable)

Hearty Southern stew blending chicken, smoky sausage, fresh okra, and a robust tomato base.

# 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 Garnish

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

# How To Make It:

01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the 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 Suggestions:

01 -
  • The way okra naturally thickens the broth without any fuss or flour
  • How smoked paprika and andouille transform simple ingredients into something that tastes like it simmered all day
  • The kind of hearty, satisfying meal that asks nothing more than a spoon and maybe some rice
02 -
  • The stew will continue to thicken as it sits, so dont worry if it seems a bit thin when you first turn off the heat
  • Okra can be divisive if cooked wrong, but long simmering breaks down that texture completely into silky goodness
  • Tasting at the end is crucial, as the salt needs vary wildly depending on how salty your sausage is
03 -
  • Use a heavy pot that holds heat well, it makes a difference in how evenly everything simmers
  • Don't crowd the pan when browning the meat, work in batches if necessary so everything actually browns instead of steams
  • Fresh okra is worth seeking out when it's in season, the texture is worlds better than frozen

Go back