Chicken and Sausage Stew (Printable)
Hearty Southern stew with tender chicken, smoky sausage, fresh 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 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
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
→ Garnish
17 - 2 tbsp fresh parsley chopped
18 - Cooked rice for serving
# Steps:
01 - Heat olive oil in a large Dutch oven over medium-high heat. Add sliced sausage and cook until browned, about 3-4 minutes. Remove with a slotted spoon and set aside.
02 - Season chicken pieces with salt and pepper. Add to the pot and brown on all sides, about 5 minutes. Remove and set aside with the sausage.
03 - Add onion, bell pepper, and celery to the pot. Sauté until softened, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
04 - Stir in tomato paste, smoked paprika, thyme, and cayenne. Cook for 1 minute to bloom the spices.
05 - Pour in diced tomatoes with juices, chicken broth, and bay leaf. Bring to a simmer.
06 - Return browned chicken and sausage to the pot. Stir well to incorporate.
07 - Cover and simmer over low heat for 30 minutes to develop flavors.
08 - Stir in sliced okra and continue simmering uncovered for 10-15 minutes, until okra is tender and stew has thickened.
09 - Remove bay leaf. Taste and adjust seasoning. Serve hot, garnished with fresh parsley over cooked rice.
# Expert Tips:
01 -
- The tomato broth becomes incredibly rich without needing any flour or roux, making it naturally gluten-free and surprisingly light.
- Okra acts as a natural thickener while adding this lovely earthiness that balances the smoky sausage perfectly.
02 -
- Adding the okra too early can make it disappear completely or turn overly slimy, so timing that last addition makes all the difference.
- Browning the meats separately instead of dumping everything in at once creates depth that you just cannot achieve any other way.
03 -
- Pat the chicken and sausage dry with paper towels before browning, otherwise you will end up steaming instead of searing.
- Taste the broth before adding salt, since the smoked sausage contributes quite a bit of sodium on its own.