RECIPES

Smoky Louisiana Chicken and Shrimp Stew

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.

Prep Time

20M

Cook Time

30M

Serves

6

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. 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. 2 Add the rest of the vegetables and continue to sauté gently until very fragrant and the chicken is thoroughly cooked.
    3. 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. 4 Add the shrimp to the pot 5 minutes before serving.
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