SPICY STEW WITH CHICKEN, SHRIMP AND OKRA


Spicy Stew With Chicken, Shrimp And Okra

This is a very forgiving, very flexible soup. Sometimes I add rice (about 1 cup cooked) to make it heartier, or andouille (4 ounces or so) for a zingier flavor. It is best to make a day or two before you plan on serving it, as a night in the fridge does wonders to marry and intensify the flavors. Yields about two quarts. Download the .pdf. See recipes, stories, reviews and more at food. according to me.

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