Chicken Sausage Okra Stew (Printable)

A hearty Southern stew blending tender chicken, smoked sausage, okra, and savory 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 (frozen, thawed if unavailable)
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 over medium-high heat. Add sliced sausage and cook until browned, 3-4 minutes. Remove with slotted spoon and set aside.
02 - Season chicken pieces with salt and pepper. Add to the same pot and brown on all sides, about 5 minutes. Remove and set aside with sausage.
03 - Add onion, bell pepper, and celery to the pot. Sauté until softened, about 5 minutes. Stir in garlic and cook 1 minute until fragrant.
04 - Stir in tomato paste, smoked paprika, thyme, and cayenne. Cook for 1 minute to develop flavors.
05 - Add diced tomatoes with juices, chicken broth, and bay leaf. Bring mixture to a simmer, stirring to combine.
06 - Return browned chicken and sausage to the pot. Stir well, cover, and simmer over low heat for 30 minutes.
07 - Stir in okra and continue simmering uncovered for 10-15 minutes until okra is tender and stew has thickened. Remove bay leaf and adjust seasoning.
08 - Ladle stew into bowls, garnish with fresh parsley, and serve with cooked rice if desired.

# Expert Hacks:

01 -
  • The smoked sausage adds incredible depth that you cannot get from other meats alone
  • Okra thickens the stew naturally while adding a lovely texture that melts in your mouth
  • One pot means less cleanup and more time enjoying the meal with people you love
02 -
  • Pat your chicken and sausage dry with paper towels before searing or they will steam instead of brown
  • Let the stew rest for ten minutes off the heat before serving so the flavors can settle
  • The stew tastes even better the next day so consider making it ahead of time
03 -
  • Use a heavy Dutch oven or cast iron pot for even heat distribution
  • Taste and adjust the seasoning after it simmers as flavors concentrate

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