Okra Stew with Chicken, Sausage, Shrimp, and Crawfish Tails
A delightful one-pot dish filled with southern charm, rich flavors, and a variety of proteins, perfect for family gatherings.
Ingredients
Main Ingredients
- 1 pound Okra Fresh okra is recommended for the best texture.
- 1 pound Chicken (diced)
- 1 pound Sausage (sliced) Use your preferred type of sausage.
- 1 pound Shrimp (peeled and deveined)
- 1 pound Crawfish tails
- 1 medium Onion (chopped)
- 2 medium Green peppers (chopped)
- 3 cloves Garlic (minced)
- 1 can Canned tomatoes (diced) 14.5 oz can works well.
- 4 cups Chicken broth
- 2 tablespoons Cajun seasoning Adjust to taste.
- Salt to taste Salt and pepper Add to taste during cooking.
- 2 tablespoons Olive oil For sautéing.
- 3 cups Rice For serving.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and green peppers, sauté until softened.
- Stir in minced garlic and cook for another minute.
- Add diced chicken and sausage, cooking until browned.
- Stir in okra, canned tomatoes, chicken broth, shrimp, and crawfish tails.
- Season with Cajun seasoning, salt, and pepper to taste.
- Bring to a boil, then reduce heat and simmer for 30-40 minutes.
Serving
- Ladle a generous portion over a bed of fluffy rice.
- Optionally, sprinkle some green onions on top for added flavor.
Notes
Store any leftovers in an airtight container in the refrigerator for about 3-4 days. You can freeze the stew for longer storage.