Chicken, Sausage and Okra Stew
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Smothered chicken, sausage and okra is a Southerner's dream. It’s a one-pot wonder that is full of both flavor and history that can feed two (with leftovers) or an entire family. With its rich, deep flavor, it's just about as comforting as food can get.

Technique tip: Sautéing the okra by itself before adding any other ingredients removes some of the sliminess that comes from the okra.


    • 2 tablespoons vegetable oil, plus more if needed
    • 1 teaspoon kosher salt, plus more as needed
    • 2 teaspoons freshly ground black pepper, divided
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1 pound bone-in, skinless chicken thighs
    • 1 (12-ounce package) smoked sausage (turkey, beef or pork kielbasa)
    • 1 cup chopped green bell pepper
    • 1 cup chopped sweet or yellow onion
    • 2 stalks celery, chopped
    • 2 cups chopped okra, fresh or frozen
    • 2 cloves garlic, minced
    • 2 teaspoons Cajun seasoning
    • 1 teaspoon smoked paprika
    • 4 cups chicken stock


1. Add oil to a large Dutch oven or braising pan over medium heat.

2. Mix salt, 1 teaspoon of the black pepper, onion powder and garlic powder in a small bowl.

3. Sprinkle seasoning mixture on chicken.

4. Add chicken to preheated pan and brown on all sides.

5. Slice sausage and add to the pan with chicken. Cook your sausage and chicken for about 5 minutes, remove chicken and sausage from pan onto a plate.

6. Add peppers, onions and celery to the pan and sauté with a pinch of salt until soft, about 5 minutes.

7. Remove the sautéed vegetables to the plate with chicken and sausage.

8. Add more oil to the pan, if needed, add the okra and sauté for 5-7 minutes. Add garlic and sauté for another 30 seconds, until fragrant.

9. Add chicken, sausage and sautéed vegetables back to the pan.

10. Add all remaining ingredients to the pan and cook covered for another 10-15 minutes, until chicken pulls away from the bone.