Low Country Chicken Stew

I know, I know– it’s not Monday. It’s been a while since I missed a post,  but hopefully this one is worth it.  The past two weeks have been a blur, but we’re finally moved in,  and life’s getting back to normal.  I made this while most of our stuff was still in boxes,  and we were putting everything back together. It’s one of the lazy things that actually works out best if you just let it cook slowly without a lot of interference. Not bad for the first meal in the new place,  huh?

Update: There are so many potential variations to this one– like this version made with sausage, collard greens, and catfish. This one tasted more like gumbo Use this recipe as the base, and start experimenting!


Let’s cook.

You’ll need:

2 Chicken Breasts

4 Andouille Sausages

4 Cups Tomatoes, diced

2 Cups Chickpeas

2 Cups Okra, chopped

1 Onion, minced

6 Cloves of Garlic, minced

1/2 Cup Parsley, chopped

2 Tbs Paprika

1 Tbs Onion Powder

1 Tbs Garlic Powder

1 Tsp Chili Flakes

1 Tsp Dried Thyme/Rosemary

2 Bay Leaves

2 Tbs Vegetable Oil

2 Tbs Vinegar

Salt & Pepper to taste

1. Season the chicken, and sausage with salt,  pepper, paprika, garlic powder, onion powder. Sear in a heavy pot with a small amount of oil,  then remove.

2. Lower the heat,  then add tomato, onion, peppers, bay leaves, and garlic –stir until soft,  then add okra, and chickpeas. Add chicken stock, then bring to a low boil.

3. Lower the heat to a simmer, and add parsley, and vinegar. Taste for seasoning. Once the stew thickens, it’s ready.

4. Plate, and serve.


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