This hearty Bayou-inspired stew is a true comfort dish, brimming with bold flavors and Southern soul. Tender chicken, smoky andouille sausage, and garden-fresh okra come together with aromatic vegetables, spices, and long-grain rice to create a one-pot meal that’s as satisfying as it is flavorful. Perfect for a cozy dinner, it captures the essence of Louisiana cooking in every spoonful.
INGREDIENTS:
2 tablespoons vegetable oil
3/4 lbs. fresh boneless, skinless chicken thigh cutlets, cut into 1/2-inch cubes
1/2 lb. andouille sausage, sliced into 1/4-inch rounds
1/4 lb. okra, trimmed and sliced
1 cup chopped onions
1/2 cup thinly sliced celery
1/2 cup chopped green bell peppers
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/2 teaspoon dried thyme
1/2 teaspoon crushed dried basil
1/2 teaspoon salt
5 cups chicken broth
1 (14.5-ounce) can diced tomatoes, drained
1 1/2 cups long-grain rice
METHOD:
In a large heavy pot, heat oil over medium heat. Add chicken and sausage; cook about 7 minutes, stirring often, until browned on all sides. Transfer to a paper towel–lined plate and set aside.
To the same pot, add okra, onion, celery, and bell pepper. Stir in black pepper, white pepper, cayenne, dry mustard, thyme, basil, and salt. Cook, stirring frequently, about 10 minutes, until vegetables are softened.
Stir in broth, tomatoes, and rice. Bring to a boil, then cover, reduce heat, and simmer 15–18 minutes, or until rice is tender.
Return browned chicken and sausage to the pot. Simmer gently for 5 minutes, until heated through. Adjust seasoning if needed and serve hot.
YIELD: 6 servings
