okra stew with chicken, sausage, shrimp and crawfish tails, onion and green peppers

Dive into the heart of Cajun cuisine with this rich and flavorful Okra Stew, brimming with chicken, sausage, shrimp, and crawfish tails.

This dish is a celebration of textures and tastes, featuring the Cajun Trinity of bell pepper, onions, and celery, all simmered to perfection.

It’s a perfect recipe for those who love a hearty, comforting stew with a touch of Southern charm.

Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 35 minutes
Yield: 6-8 servings
Category: Main Course
Cuisine: Cajun
Diet: Non-Vegetarian

Ingredients

• 2 quarts fresh okra, sliced (or PicSweet Frozen if fresh is not available)
• 1 pound small to medium shrimp, peeled and deveined
• 3 cups diced tomatoes
• ¼ cup vegetable oil
• 3 to 4 cloves chopped garlic
• 1 cup diced onions
• 1 cup diced celery
• ½ cup diced yellow bell peppers
• ½ cup chicken or shrimp stock
• Slap Ya Mama seasoning, salt, and cracked black pepper to taste

Directions

1. Sauté the Vegetables: In a 4-quart saucepan, heat the oil over medium-high heat. Sauté the okra, onions, celery, bell peppers, and garlic for about 30 minutes, stirring constantly until the okra stops “stringing.”
2. Add Tomatoes and Stock: Stir in the tomatoes and chicken stock. Bring the mixture to a low boil and cook for approximately 45 minutes, stirring occasionally.
3. Add Seafood: Add the shrimp to the stew and continue cooking for an additional 15–20 minutes.
4. Season to Taste: Season the stew with Slap Ya Mama seasoning, salt, and cracked black pepper to your liking.
5. Serve and Enjoy: Once the stew is rich in flavor and the ingredients are tender, it’s ready to be served. Enjoy this hearty stew with a side of rice or crusty bread.

Cooking Tips

• Cajun Trinity: A foundation of many Cajun dishes, it comprises bell pepper, onions, and celery. These ingredients offer a fantastic flavor base for the stew.
• Making a Roux: While this recipe doesn’t require a roux, it’s a common technique in Cajun cooking. Remember, making a roux requires patience and constant stirring to avoid burning