Savory Okra Stew with Chicken, Sausage, and Shrimp – Southern Comfort in a Bowl

Savory Okra Stew with Chicken, Sausage, and Shrimp is a rich, deeply flavorful dish rooted in Southern and Creole culinary traditions. Think of it as a cousin to gumbo — hearty, slightly spicy, and brimming with texture and soul.

This stew is a celebration of land and sea: juicy chicken thighs, smoky andouille sausage, and tender shrimp mingle with okra in a tomato-based broth spiced with garlic, thyme, and cayenne. The okra not only thickens the stew naturally but also adds a distinct, earthy flavor that defines the dish.

Whether you’re serving it for Sunday supper or a special occasion, this stew brings people together around the table with its bold flavors and cozy warmth.

Ingredients Overview

Chicken

Use boneless, skinless chicken thighs for the best flavor and tenderness. Thighs stay juicy and add richness as they simmer in the broth. Chicken breasts can be used if you prefer a leaner option, but thighs are traditional.

Andouille Sausage

This smoked pork sausage is essential for its spicy, garlicky, and smoky flavor. If you can’t find andouille, kielbasa or a spicy smoked sausage can substitute.

Shrimp

Raw, peeled, and deveined shrimp are added near the end of cooking so they stay tender. Use medium or large shrimp — fresh if available, but frozen works well too. Avoid overcooking to prevent rubbery texture.

Okra

Fresh okra is preferred, sliced into ½-inch pieces. If using frozen okra, thaw and drain it well to avoid excessive sliminess. Okra thickens the stew naturally and adds a distinct green, peppery taste.

Aromatics & Vegetables

• Onion, celery, and bell pepper: The “holy trinity” of Cajun and Creole cooking builds a robust flavor base.

• Garlic: Intensifies the stew’s savory notes.

• Tomatoes: Diced tomatoes or crushed tomatoes add acidity, body, and color to the broth.

Spices & Herbs

• Thyme: Earthy and subtle, complements okra beautifully.

• Bay leaves: For depth of flavor.

• Cayenne or hot sauce: Adds a gentle kick — adjust to taste.

• Paprika and black pepper: Ground the dish in warmth and spice.

Broth

A mix of chicken broth and tomato juices forms the stew’s flavorful base. Use low-sodium broth to control salt levels.

Optional Additions

• Lemon juice: Brightens the flavor at the end.

• Worcestershire sauce: Adds umami.

• Chopped parsley or green onions: For garnish and freshness.

Step-by-Step Instructions

1. Brown the Chicken and Sausage

In a large Dutch oven, heat 1 tablespoon of oil over medium heat. Season 1 ½ lbs of chicken thighs (cut into chunks) with salt and pepper. Sear in batches until browned on all sides, about 4–5 minutes per side. Remove and set aside.

Add 12 oz sliced andouille sausage and cook until browned and rendered, about 5 minutes. Remove and set aside with the chicken.

2. Sauté the Vegetables

In the same pot, add another tablespoon of oil if needed. Sauté:

• 1 chopped onion

• 2 ribs celery, diced

• 1 green bell pepper, diced

Cook for 5–7 minutes until softened. Stir in 3–4 minced garlic cloves and cook for another minute.

3. Add Okra and Tomatoes

Add 3 cups sliced fresh okra and cook for 5–7 minutes, stirring occasionally. This helps reduce sliminess. Stir in:

• 1 (14.5 oz) can diced tomatoes

• 1 tsp thyme

• ½ tsp paprika

• ¼ tsp cayenne (optional)

• 2 bay leaves

Let cook for a few minutes to let the flavors meld.

4. Pour in Broth and Simmer

Add 4 cups chicken broth and return the chicken and sausage to the pot. Bring to a simmer, cover, and cook for 20–25 minutes on low heat.

Uncover, remove bay leaves, and check for seasoning. Add salt, black pepper, or a dash of hot sauce to taste.

5. Add Shrimp

Add 1 lb peeled and deveined shrimp to the pot. Simmer uncovered for 5–7 minutes until the shrimp are pink and just cooked through.

6. Finish and Serve

Squeeze in a little lemon juice for brightness and garnish with chopped parsley or green onions. Serve hot over steamed white rice or with crusty bread.

Tips, Variations & Substitutions

Cooking Tips

• Sear in batches: Don’t overcrowd the pot when browning meats — it helps develop better flavor.

• Reduce okra slime: Cook fresh okra uncovered or sauté briefly before stewing. Acidic ingredients like tomatoes help minimize it, too.

• Control salt: Use low-sodium broth and taste as you go, especially with sausage and shrimp adding their own saltiness.

Variations

• Creole-style: Add a splash of Worcestershire sauce and diced green chilies for extra depth.

• West African inspiration: Include peanut butter for a nutty, earthy flavor twist.

• Gumbo-style: Thicken with a dark roux or add file powder at the end for that classic gumbo note.

Substitutions

• No shrimp? Use more chicken or sausage.

• Vegetarian version: Replace meat with mushrooms and chickpeas, and use vegetable broth.

• No okra? Try green beans or zucchini, though the stew will lose some of its characteristic texture.

Serving Ideas & Occasions

This hearty stew is ideal for cold nights, weekend gatherings, or even festive occasions like Mardi Gras or New Year’s Day. Its bold flavors and comforting warmth make it a star on any table.

Serve it with:

• White or brown rice

• Cornbread or garlic bread

• Hot sauce on the side for extra heat

• A crisp salad or braised greens to balance the richness

It’s a complete meal in a bowl — layered with history, culture, and slow-cooked goodness.

Nutritional & Health Notes

Okra is rich in fiber, vitamin C, and antioxidants, while shrimp provides lean protein and essential minerals like selenium and iodine. Chicken thighs add iron and B vitamins, and andouille sausage delivers bold flavor but higher fat content — balance with portion size.

Use olive oil and lean meats for a lighter version, and bulk up the veggies for more nutrients. The tomato-based broth keeps it lower in calories than creamy stews, while still delivering satisfying depth.

For a lighter meal, serve over cauliflower rice or skip rice altogether and enjoy it as a stew.

FAQs

Q1: Can I freeze Okra Stew?

Yes, this stew freezes well. Let it cool completely before transferring to airtight containers. Freeze for up to 3 months. Note: the texture of shrimp and okra may change slightly when thawed, but flavor remains excellent.

Q2: How do I avoid slimy okra?

Sauté fresh okra before stewing, add acidic ingredients like tomatoes, and avoid over-stirring. Cooking uncovered also helps release excess moisture and reduce slime.

Q3: Can I make this stew ahead of time?

Definitely. The flavors deepen as it sits, making it a perfect make-ahead meal. Reheat gently on the stovetop and add a splash of broth if it thickens too much.

Q4: What kind of shrimp should I use?

Medium to large raw shrimp (peeled and deveined) are best. Tail-off is convenient, but tail-on shrimp can add flavor and a nice presentation. Avoid pre-cooked shrimp, which can turn rubbery when reheated.

Q5: Can I make it spicier?

Yes! Increase cayenne, add diced jalapeños with the aromatics, or serve with Louisiana-style hot sauce. Andouille sausage also adds heat, so adjust to your preference.

Q6: What sides go well with this stew?

Steamed rice, cornbread, sautéed greens, or a tangy coleslaw are excellent choices. It’s also lovely with crusty bread to soak up the broth.

Q7: Is this the same as gumbo?

Not exactly. While similar, gumbo traditionally uses a roux to thicken and often includes file powder. This stew relies on okra as a natural thickener and leans more toward a tomato base without the deep roux flavor.

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