Cajun Okra Stew
Dive into the rich, smoky flavors of Cajun cuisine with this hearty Cajun Okra Stew—a one-pot wonder that combines tender chicken thighs, spicy andouille sausage, and fresh, tender okra in a boldly seasoned tomato-based broth. Featuring the "holy trinity" of Cajun cooking—onion, bell pepper, and celery—this stew is brought to life with aromatic spices like paprika, thyme, and Cajun seasoning. A simple roux thickens the dish, while simmering allows the flavors to meld beautifully. Serve it on its own or ladled over fluffy white rice for a satisfying, deeply comforting meal. Perfect for weeknight dinners or cozy gatherings, this flavor-packed stew is destined to warm your soul!
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Recipe Information
Ingredients
- 500 grams okra
- 200 grams andouille sausage
- 300 grams chicken thighs
- 1 medium onion
- 1 medium green bell pepper
- 2 stalks celery
- 3 cloves garlic
- 400 grams canned diced tomatoes
- 500 ml chicken stock
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- 0.5 teaspoons dried thyme
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
- 2 cups cooked white rice (optional)
Instructions
Wash and trim the okra, then cut it into 1-inch pieces. Set aside.
Slice the andouille sausage into 1/2-inch rounds. Cut the chicken thighs into bite-sized pieces. Set both aside.
Dice the onion, green bell pepper, and celery. Mince the garlic. These will form the vegetable base of the stew.
Heat the vegetable oil in a large pot over medium heat. Add the andouille sausage and cook until browned, about 5 minutes. Remove with a slotted spoon and set aside.
In the same pot, add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. Remove and set aside with the sausage.
Add the diced onion, bell pepper, and celery to the pot. Cook until softened, about 5 minutes.
Stir in the minced garlic, Cajun seasoning, paprika, and thyme. Cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes to remove the raw flour taste.
Slowly pour in the chicken stock, stirring constantly to avoid lumps. Add the canned diced tomatoes, bay leaf, salt, and black pepper. Bring to a gentle simmer.
Return the browned sausage and chicken to the pot. Stir to combine.
Add the okra and mix well. Simmer uncovered for 20-25 minutes, stirring occasionally, until the okra is tender and the stew has thickened.
Remove the bay leaf and discard.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve the Cajun Okra Stew hot, garnished with fresh parsley. Optionally, ladle the stew over cooked white rice for a heartier meal.
Nutrition Facts
Calories |
2748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.9 g | 181% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 20.5 g | ||
| Cholesterol | 496 mg | 166% | |
| Sodium | 7654 mg | 333% | |
| Total Carbohydrate | 217.6 g | 79% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 33.5 g | ||
| Protein | 160.3 g | 321% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 812 mg | 62% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 4516 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
