Hearty Okra Stew with Chicken, Sausage, Shrimp, and Crawfish Tails: A Cajun Delight

Dive into the rich flavors of the South with this Hearty Okra Stew, a perfect blend of chicken, smoked sausage, shrimp, and crawfish tails. This Cajun-inspired dish is packed with fresh vegetables like okra, green peppers, and onions, simmered to perfection in a savory chicken stock base. Whether you’re a fan of Southern cuisine or looking to try something new, this stew is sure to satisfy your cravings.

Ingredients:

• 2 quarts fresh okra, sliced (PicSweet Frozen works if fresh is unavailable)
• 1 pound smoked sausage, sliced
• 1 pound small to medium shrimp, peeled and deveined
• 1 pound crawfish tails
• 6 chicken wings
• 1 large onion, diced
• 1 green bell pepper, diced
• 1 roasted red pepper, diced
• 3 cups diced tomatoes
• ¼ cup vegetable oil
• 3-4 cloves garlic, chopped
• 1 cup diced celery
• ½ cup diced yellow bell peppers
• ½ cup chicken stock (or shrimp stock if available)
• 1 tablespoon Cajun seasoning
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon poultry seasoning
• Slap Ya Mama seasoning or salt and cracked black pepper to taste

Preparation:

In a 4-quart pan, heat the vegetable oil over medium-high heat. Add the okra, onions, celery, bell peppers, and garlic. Sauté for about 30 minutes, stirring frequently until the okra stops being slimy. This step is crucial for achieving the perfect texture. Next, stir in the diced tomatoes and chicken stock, bringing the mixture to a gentle simmer. Let it cook for approximately 45 minutes, stirring occasionally to prevent sticking. Add the shrimp, crawfish tails, and chicken wings, and continue cooking for an additional 15-20 minutes until all proteins are fully cooked. Season with Cajun seasoning, onion powder, garlic powder, poultry seasoning, and Slap Ya Mama (or salt and pepper) to taste. Serve hot and enjoy this flavorful, comforting stew!

Cooking Tips:

Cajun Trinity: Many Cajun recipes start with the holy trinity of bell peppers, onions, and celery. This trio adds depth and aroma to the dish.
Making a Roux: While this recipe doesn’t require a roux, it’s a common technique in Cajun cooking. If you decide to experiment, remember to stir constantly to avoid burning.
Fresh vs. Frozen Okra: Fresh okra is ideal, but frozen works in a pinch. Just note that fresh okra will yield a better texture and flavor.