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

Directions:

In a 4-quart saucepan, heat oil over medium-high heat.

Sauté okra, onions, celery, bell peppers, and chopped garlic for approximately 30 minutes.

Stir constantly until the okra stops “stringing.”

Stir in tomatoes and chicken stock, bring to a low boil and cook for approximately 45 minutes, stirring occasionally.

Add shrimp and continue to cook additional 15–20 minutes.

Season to taste.