Recipe
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.
Contributed By: Created by Johanne Neeteson
Ingredients
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
Instructions
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.