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
- 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.”
- 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.
- Add Seafood: Add the shrimp to the stew and continue cooking for an additional 15–20 minutes.
- Season to Taste: Season the stew with Slap Ya Mama seasoning, salt, and cracked black pepper to your liking.
- 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