Smoky Louisiana Chicken and Shrimp Stew

Prep Time: 20 min
Cook Time: 30 min
Serves: 6

This long-simmering, gumbo-inspired stew will fill your kitchen with its comforting aromas. Okra, a green vegetable with a viscous quality, acts to thicken the stew. It can be found fresh or frozen in most supermarkets.


8 boneless, skinless chicken thighs, diced
1 tbsp (15 mL) olive oil
2 cloves garlic, finely-chopped
1/2 tsp (2.5 mL) chipotle peppers, in adobo sauce, crushed
1 tsp (5 mL) red hot chili pepper, crushed
1 green pepper, seeded, chopped
1 red pepper, seeded, chopped
1 onion, diced
2 cups (500 mL) okra, sliced
8 plum tomatoes, chopped
1 cup (250 mL) corn niblets, frozen
1 1/2 cup (375 mL) chicken broth
1 bay leaf
1/2 tsp (2.5 mL) sea salt
1 lb (0.5 kg) shrimp, raw, peeled


1 Heat oil in a large saucepan or a Dutch oven. Add diced chicken, chopped garlic, chipotle peppers, crushed red peppers, red and green peppers and onion. Sauté until the peppers and onion are soft.
2 Add the rest of the vegetables and continue to sauté gently until very fragrant and the chicken is thoroughly cooked.
3 Add chicken broth, bay leaf and salt. Simmer with the lid on over medium heat for approximately 1 hour to blend the flavours.
4 Add the shrimp to the pot 5 minutes before serving.