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Chicken and Shrimp Stew

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Chicken and Shrimp Stew
Ready In: 45 minutes
Serves: 6
Dairy-freeGluten-freeLow Added Sugar

This flavorful dish will become a family favorite.

What you'll need

saucepan and cover
Sharp knife
Spatula or spoon


Serves 6
1 teaspoon Vegetable Oil
1 cup Onion finely chopped
3 cloves Garlic finely chopped
1 Chicken Breast boneless, skinless, cut into 1-inch cubes
1 cup Okra ends trimmed, rinsed, and cut into 1/2-inch thick slices or 1 cup Okra frozen
3/4 cup Corn fresh or frozen
1 cup Bell Pepper chopped
14 1/2 ounces Tomatoes diced, no-salt added (equivalent to 1 can)
1 cup Low-sodium Chicken Broth
1 Bay Leaf
2 1/4 teaspoons Soulful Seasoning see link to seasoning recipe below
1/8 teaspoon Hot Pepper Sauce
3/4 pound Shrimp Uncooked, medium, peeled and deveined
1/2 cup Brown Rice Cooked
of Lemon sliced, optional


1.In a saucepan, heat vegetable oil over medium heat. Cook onion and garlic in oil for 2 minutes. Stir in chicken; cook and stir for 7 to 10 minutes or until chicken begins to brown. Add okra, corn, and bell pepper; cook and stir for 2 minutes or until crisp-tender. Stir in tomatoes, chicken broth, bay leaf, Soulful Seasoning, and hot pepper sauce. Bring to a boil.
2.Cook, uncovered, and stirring for 2 minutes more. Add in shrimp and cook 3 to 4 minutes longer or until shrimp turns pink. Stir in rice. Remove from heat.
3.Cover and let stand for 5 minutes or until rice is hot. Remove bay leaf.
4.Serve immediately, with lemon slices, if desired.

Nutrition Facts

Serving Size 1.00 cup

Serving Per Container 6

Amount Per Serving
Calories 150
% Daily Value*
Total Fat 3 g4%
Saturated Fat <1 g3%
Sodium 300 mg13%
Total Carbohydrate 16 g6%
Dietary Fiber 3 g11%
Protein 17 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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