okra stew with chicken


Sausage that has been smoked
Tails of crawfish
Wings of chicken
bell peppers, green
red pepper roasted
Stock made from chicken
seasoning with cajun spices
powdered onion
powdered garlic
Seasoning for poultry


2 quarts sliced fresh okra (PicSweet Frozen will work if fresh Is not available, just not as good as fresh)
1 pound peeled and deveined small to medium shrimp
3 cups tomatoes, diced
14 cup oil (vegetable)
3–4 garlic cloves, chopped
1 cup onions, diced
1 cup celery, chopped
12 cup yellow bell peppers, chopped
12 cup chicken stock or, if available, shrimp stock
To taste, slap Ya Mama or season with salt and crushed black pepper.



Heat the oil in a 4-quart saucepan over medium-high heat.

30 minutes of sautéing okra, onions, celery, bell peppers, and chopped garlic

Continually stir until the okra stops “stringing.”

Bring the tomatoes and chicken stock to a low boil, then reduce to a low heat and simmer for 45 minutes, stirring occasionally.

Cook for another 15–20 minutes after adding the prawns.

Season with salt and pepper to taste.

Cooking Advice:

Trinity of Cajun Cuisine: You may have seen this mentioned in recipes and wondered what it was. It’s just three ingredients: bell pepper, onions, and celery, which are used to start many Cajun meals. These add a lovely flavor and scent to foods.

Roux preparation: Roux preparation takes time and requires careful attention! It’s easy to burn it, so make sure you stir it frequently. If it burns, you must discard it and begin the process all over again.
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