Cajun-Spiced Turkey and Okra Stew with Herbed Jasmine Rice

Name: Cajun-Spiced Turkey and Okra Stew with Herbed Jasmine Rice
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Ingredients: 600 g bone-in, skin-on turkey thighs, trimmed of excess fat; 2 tbsp olive oil; 1 medium yellow onion, finely diced; 3 garlic cloves, minced; 1 red bell pepper, diced; 250 g fresh okra, sliced into 1 cm pieces; 400 g canned diced tomatoes, undrained; 500 ml low-sodium chicken broth; 1 tbsp Cajun seasoning; 1 tsp smoked paprika; 1/2 tsp dried thyme; 1/2 tsp dried oregano; 1/4 tsp cayenne pepper; Salt and freshly ground black pepper, to taste; 200 g jasmine rice; 450 ml water; 2 tbsp fresh parsley, chopped; 1 tbsp fresh thyme leaves, chopped; 1 tbsp unsalted butter

Tender turkey thighs simmered with fresh okra and tomatoes in a Cajun-spiced broth, served over fluffy herbed jasmine rice for a fragrant, hearty one-pan dinner.

Prep20 minCook45 minTotal65 minServes4Difficultymedium

Method

How to make it

01
Pat turkey thighs dry with paper towels and season evenly with salt, black pepper, and 1 tablespoon Cajun seasoning.
02
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add turkey thighs skin-side down and sear until golden brown, about 4 minutes per side. Remove and set aside.
03
Reduce heat to medium. Add diced onion and red bell pepper to the pan and cook, stirring occasionally, until onions turn translucent and peppers soften, about 5 minutes.
04
Add minced garlic and sliced okra, cook for 3 minutes until fragrant and okra softens slightly.
05
Stir in canned diced tomatoes with juices, remaining 1 tablespoon Cajun seasoning, smoked paprika, dried thyme, oregano, cayenne, and adjust salt and pepper. Cook for 2 minutes to bloom spices.
06
Return turkey thighs to the pan, nestling them into the tomato-okra mixture. Pour in chicken broth to partially cover the turkey. Bring to a gentle simmer, cover, and cook for 30 minutes, or until turkey is tender and internal temperature reaches 74°C (165°F).
07
While stew simmers, rinse jasmine rice under cold water until water runs clear. In a separate medium saucepan, bring 450 ml water to a boil. Add rice, reduce heat to low, cover and simmer for 15 minutes or until water is absorbed and rice is tender.
08
Remove pan from heat, stir in butter, chopped parsley, and thyme into the rice. Fluff with a fork.
09
Once turkey is cooked, remove lid and simmer uncovered for 3–5 minutes to thicken the stew slightly if needed.
10
Serve turkey and okra stew hot over herbed jasmine rice.

From the editor

Cooking tips

For more tender meat, let the turkey rest for 5 minutes after cooking before serving.
If fresh okra is unavailable, frozen okra can be used but add it later in the cooking process to avoid over-softening.
Rinsing jasmine rice removes excess starch and prevents clumping for fluffier grains.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently to avoid drying out the turkey.

Published August 26, 2026