Deep South Stew
Warm, hearty, and bursting with the bold flavors of the American South, this Deep South Stew is the ultimate comfort food. Packed with savory andouille sausage, tender chicken thighs, vibrant bell peppers, and creamy red potatoes, this one-pot recipe is a flavorful medley of classic Southern ingredients. A light roux thickens the stew while smoked paprika, cayenne pepper, and thyme infuse it with a rich, smoky kick. The addition of okra not only adds authentic southern charm but also gives the stew a subtle, earthy depth. Perfect for weekday dinners or leisurely weekends, this easy-to-make stew can be served on its own or ladled over fluffy white rice for a soul-satisfying meal. Ready in just over an hour, this hearty dish will warm your heart as much as your taste buds!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces andouille sausage
- 1 pound boneless chicken thighs
- 1 large yellow onion
- 1 medium green bell pepper
- 2 celery stalks
- 4 cloves garlic
- 1 tablespoon all-purpose flour
- 4 cups chicken stock
- 1 can (14.5-ounces) petite diced tomatoes
- 2 cups cooked okra
- 3 medium red potatoes
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 0.25 teaspoon cayenne pepper
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 0.25 cup fresh parsley
- 2 cups white rice (optional, for serving)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Slice the andouille sausage into 1/2-inch rounds and brown them in the pot for 3-4 minutes, then remove and set aside.
Cut the chicken thighs into bite-sized pieces, season lightly with salt and pepper, and sear in the same pot until golden on all sides. Remove and set aside with the sausage.
Dice the onion, green bell pepper, and celery. Mince the garlic.
Add the diced onion, bell pepper, and celery to the pot, cooking until softened (about 5 minutes). Stir in the garlic and cook for 1 minute more.
Sprinkle the flour over the vegetables and stir constantly for 2 minutes, creating a light roux.
Pour in the chicken stock and stir to combine, scraping up any browned bits from the bottom of the pot.
Add the diced tomatoes with their juices, sliced okra, and cubed red potatoes to the pot. Stir in the smoked paprika, dried thyme, cayenne pepper, salt, and black pepper.
Return the sausage and chicken to the pot, ensuring everything is submerged in the liquid. Bring the stew to a boil, then reduce to a simmer.
Cover the pot and simmer for 40 minutes, stirring occasionally, until the potatoes are tender and the flavors are well combined.
Adjust seasoning to taste and sprinkle fresh parsley over the stew before serving.
Ladle the stew into bowls and serve with white rice on the side, if desired. Enjoy!
Nutrition Facts
Calories |
3850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.3 g | 252% | |
| Saturated Fat | 53.8 g | 269% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 778 mg | 260% | |
| Sodium | 9406 mg | 409% | |
| Total Carbohydrate | 302.7 g | 110% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 43.8 g | ||
| Protein | 239.0 g | 478% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 933 mg | 72% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 6346 mg | 135% | |
*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.
