A bold, flavorful Southern-style stew with tender chicken, smoky sausage, succulent shrimp, and fresh okra simmered in a spiced tomato broth.
1 ½ lbs boneless, skinless chicken thighs, cut into chunks
12 oz andouille sausage, sliced
1 lb raw shrimp, peeled and deveined
3 cups fresh okra, sliced (or 16 oz frozen, thawed)
1 onion, chopped
2 celery ribs, diced
1 green bell pepper, diced
3–4 garlic cloves, minced
1 (14.5 oz) can diced tomatoes
4 cups chicken broth
2 bay leaves
1 tsp thyme
½ tsp paprika
¼ tsp cayenne (optional)
Salt and black pepper to taste
1–2 tbsp oil
Fresh lemon juice and chopped parsley for serving
Brown chicken in oil; remove. Brown sausage; remove.
Sauté onion, celery, and bell pepper until softened. Add garlic and cook 1 minute.
Add okra and cook 5–7 minutes. Stir in tomatoes, thyme, paprika, cayenne, bay leaves.
Pour in broth. Return chicken and sausage. Simmer 25 minutes.
Add shrimp and simmer 5–7 minutes more.
Finish with lemon juice and parsley. Serve over rice.
For spicier flavor, increase cayenne or add hot sauce. Use frozen okra if fresh isn’t available. Stew tastes even better the next day.