One-pot Louisiana chicken and seafood stew

Get a taste of the south with this delicious, spicy Louisiana chicken and seafood stew. The best part about this recipe? All you need is one pot to create this flavour-packed dish

By Jennene Plummer
  • 15 mins preparation
  • 1 hr 30 mins cooking
  • Serves 4
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This recipe first appeared in Woman's Day.
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  • 1 green capsicum, seeded, chopped
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 4 garlic cloves
  • 2 tablespoon butter
  • 2 tablespoon plain flour
  • 1 teaspoon Cajun seasoning
  • 1 litre fish stock
  • 400 gram can chopped tomatoes
  • 1 cup passata
  • 2 teaspoon hot chilli sauce
  • 1 teaspoon sugar
  • 3 bay leaves
  • 3 sprigs thyme
  • 8 chicken drumsticks
  • 200 gram okra, chopped
  • 16 prawns, heads, shells intact (see recipe tip)
  • 2 teaspoon Worcestershire sauce
  • 140 gram crab meat
  • steamed rice to serve


  • 1
    In a small food processor, combine capsicum, onion, celery and garlic. Pulse until finely chopped.
  • 2
    In a large saucepan, melt butter on medium. Mix in flour and cook, stirring, for 3-4 minutes until brown. Add Cajun seasoning and capsicum mixture. Cook for 15 minutes.
  • 3
    Increase heat to high, then add stock, tomatoes, passata, hot sauce, sugar, bay leaves and thyme. Bring to the boil. Stir in chicken and okra. Reduce heat to low and simmer, uncovered, for 30 minutes.
  • 4
    Add prawns and sauce. Simmer for 25-30 minutes, adding crab meat for the final 2 minutes to warm through. Serve with steamed rice.


  • For a quick version, use peeled, deveined prawns. Simmer for 5-10 minutes. To reduce cooking time further, use sliced chicken thigh fillet in place of drumsticks.