Okra Stew with Chicken, Sausage, Shrimp, Crawfish Tails, Onion, and Green Peppers

4 – 6 Servings

Cook time: 45 min

Prep: Easy



Chicken wings


Chicken wings

Smoked sausage

Poultry seasoning

Chicken stock


Roasted red pepper

Cajun seasoning

Garlic powder

Onion powder

Crawfish tails

2 Quarts fresh okra, sliced

1 Pound small to medium shrimp, peeled and deveined

¼ Cup vegetable oil

3 to 4 cloves chopped garlic

1 Cup diced celery

1 Cup diced onions

½ Cup diced yellow bell peppers

3 Cups diced tomatoes

½ Cup chicken stock or shrimp stock if available

Slap Ya Mama to taste or salt and cracked black pepper to taste.

Seasoned pepper is the key to adding a spice cabinet’s worth of flavor in just a few shakes.



Step 1

Heat 4 Tbsp. oil in a medium pot over medium-high. Add onion, celery,  okra, bell peppers, and chopped garlic, sauté approximately 30 minutes. Stir constantly, until okra is crisp-tender and has lost most of its gumminess.


Step 2

Add chicken stock and tomatoes, bring to a simmer and cook until flavors come together, about 45 minutes, stirring occasionally.


Step 3

Add shrimp and continue to cook just until cooked through, about 15–20 minutes.

Season to taste.



Making a Roux: Making a roux is time-consuming and needs to be watched carefully. It can burn easily, so stir it often.

If it burns, you have to throw it out and start all over again.

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