2 lbs chicken, cut into bite-sized pieces
1 lb andouille sausage, sliced
1 lb medium shrimp, peeled and deveined
1 lb crawfish tails, peeled
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 can (28 oz) diced tomatoes
2 cups sliced okra
2 cups chicken broth
1 tsp smoked paprika
1 tsp dried thyme
Salt and pepper, to taste
Hot sauce, for serving
Cooked rice, for serving
In a large pot or Dutch oven, brown the chicken over medium-high heat for 5-7 minutes. Remove and set aside.
Add the sausage to the pot and cook for 5-7 minutes until browned. Remove and set aside.
Add the onion, green and red bell peppers to the pot and sauté until they are softened and lightly browned.
Add the garlic and cook for an additional 30 seconds.
Stir in the diced tomatoes, okra, chicken broth, smoked paprika, and dried thyme. Season with salt and pepper to taste.
Add the browned chicken and sausage back to the pot, cover and simmer for 30 minutes.
Add the shrimp and crawfish tails to the pot and simmer for an additional 5-7 minutes until the seafood is cooked through.
Serve the okra stew hot with cooked rice and hot sauce on the side. Enjoy!