okra stew with chicken, sausage, shrimp and crawfish tails, onion and green peppers

Instructions:

1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the chicken pieces and brown them on all sides.
3. Add the sliced sausage to the pot and cook until it’s lightly browned.
4. Stir in the chopped onion and green bell pepper. Cook until the vegetables are softened.
5. Add the minced garlic and cook for an additional minute until fragrant.
6. Pour in the diced tomatoes with their juice, chicken broth, dried thyme, dried oregano, smoked paprika, cayenne pepper, salt, and pepper. Stir well to combine.
7. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer for about 30 minutes to allow the flavors to meld.
8. Add the sliced okra to the pot and continue to simmer for an additional 15-20 minutes until the okra is tender.
9. Add the shrimp and crawfish tails to the stew. Cook until the shrimp are pink and opaque.
10. Adjust the seasoning to taste. Serve the okra stew over cooked rice.

Enjoy your delicious and hearty okra stew with a combination of chicken, sausage, shrimp, and crawfish tails!