Heirloom Okra Stew

Name: Heirloom Okra Stew
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 1 lb fresh okra, sliced; 1/2 lb andouille sausage, sliced; 1/2 lb chicken thighs, cubed; 3 tbsp all-purpose flour; 1/4 cup vegetable oil; 1 onion, chopped; 1 bell pepper, chopped; 2 celery stalks, chopped; 3 cloves garlic, minced; 1 can (14.5 oz) diced tomatoes; 4 cups chicken broth; 2 bay leaves; 1 tsp thyme; 1 tsp paprika; 1/2 tsp cayenne pepper; Salt and pepper to taste; 1/4 cup chopped parsley

🕒 Prep: 15 min

🔥 Cook: 1 hour

🍽 Serves: 6

★★★★★

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This Heirloom Okra Stew is a comforting dish that brings a Southern classic to your dinner table. With a blend of tender okra, spicy andouille sausage, and hearty chicken, it’s a meal that warms both the heart and soul.

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Ingredients for Heirloom Okra Stew

The star of our dish is okra, bringing a unique texture and earthy flavor. Andouille sausage adds a smoky, spicy depth, while chicken thighs provide rich, juicy meatiness. We make a roux with flour and vegetable oil for thickening the stew. The holy trinity of onion, bell pepper, and celery gives our base a classic Southern flavor. Diced tomatoes add a touch of acidity, and a medley of bay leaves, thyme, paprika, and cayenne pepper bring warmth and spice. Finish it off with a sprinkle of parsley for a fresh, herby touch.

Tips & Tricks

For a smoother stew, slice your okra thinly to reduce its natural mucilaginous texture.
If you want a thicker stew, let the roux cook a bit longer until darker for a richer flavor.
Leftovers taste even better as the flavors meld together in the fridge.

Serving Suggestions

This stew pairs beautifully with warm, crusty bread for dipping or over a bed of steamed rice to soak up the flavorful broth. A light, crisp salad can add a refreshing contrast to the hearty stew.

Frequently Asked Questions

Can I use frozen okra?: Yes, frozen okra works well, just be sure to thaw and drain it first.
What if I can't find andouille sausage?: Chorizo or any smoked sausage can be a good substitute.
How can I make this stew spicier?: Add more cayenne pepper or include a chopped jalapeño for extra heat.

Heirloom Okra Stew Recipe Walkthrough

Start by heating your vegetable oil in a large pot over medium heat. Gradually sprinkle in the flour, stirring constantly to make a roux. Patience is key here — cook it until it turns a lovely golden brown, which should take about 10 minutes.

Next, toss in the onion, bell pepper, celery, and garlic. Sauté them until they soften, about 5 minutes. You should start to smell the veggies melding beautifully with the roux.

Add the andouille sausage and cubed chicken to the pot. Cook until the chicken is browned on the outside — it doesn’t have to be cooked through just yet, as it will finish cooking in the stew.

Stir in the okra, diced tomatoes, chicken broth, and spices: bay leaves, thyme, paprika, cayenne pepper, along with a pinch of salt and pepper. Bring the pot to a gentle boil.

Once boiling, reduce the heat to low, cover, and let it simmer for 45 minutes. Stir occasionally and check that the chicken is cooked through and the okra is tender.

Before serving, remove the bay leaves and adjust the seasoning if needed. Garnish with freshly chopped parsley for a pop of color and freshness.

Why You'll Love This Recipe

Perfect balance of spices and flavors, providing a comforting kick.
Rich in texture with tender chicken and crisp okra.
Easy to make with simple, fresh ingredients.
Great for batch cooking — flavors deepen with time.

Ingredients

1 lb fresh okra, sliced

1/2 lb andouille sausage, sliced

1/2 lb chicken thighs, cubed

3 tbsp all-purpose flour

1/4 cup vegetable oil

1 onion, chopped

1 bell pepper, chopped

2 celery stalks, chopped

3 cloves garlic, minced

1 can (14.5 oz) diced tomatoes

4 cups chicken broth

2 bay leaves

1 tsp thyme

1 tsp paprika

1/2 tsp cayenne pepper

Salt and pepper to taste

1/4 cup chopped parsley

Step-by-step Instructions

1. Heat vegetable oil in a large pot over medium heat. Add flour, stirring constantly, to form a roux. Cook until golden brown.

2. Add onion, bell pepper, celery, and garlic to the roux. Sauté until vegetables are soft.

3. Stir in the sliced andouille sausage and cubed chicken. Cook until chicken is browned.

4. Add okra, diced tomatoes, chicken broth, bay leaves, thyme, paprika, cayenne pepper, salt, and pepper. Bring to a boil.

5. Reduce heat to low and simmer for 45 minutes, stirring occasionally, until chicken is cooked through and okra is tender.

6. Remove bay leaves, adjust seasoning if needed, and garnish with chopped parsley before serving.

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