Chicken And Sausage Jambalaya With Okra

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 10 ounces frozen okra
• 1/2 lb hot italian sausage or 1/2 lb hot smoked turkey sausage
• 1 onion, chopped
• 1 celery rib, chopped
• 2 cloves garlic, minced
• 1 lb boneless skinless chicken breast
• 1 teaspoon oil
• 1 (16 ounce) can whole tomatoes
• 1 cup rice
• 1 teaspoon black pepper
• 1/8-1/4 teaspoon cayenne pepper
• 1 teaspoon oregano
• 1/2 teaspoon thyme
• 1 1/2 cups chicken stock

Recipe

• 1 thaw the okra and slice the sausage into 1/2-inch slices.
• 2 cut chicken into bite-size pieces.
• 3 heat oil in a large dutch oven.
• 4 add the sausage and cook over medium heat for 5 minutes.
• 5 add the chicken, sear both sides, and remove.
• 6 add the onion and the celery to the pan and cook until softened, about 5 minutes.
• 7 add the garlic and cook 1 minute.
• 8 drain the tomatoes, reserving the liquid, and add to the pan.
• 9 break up the tomatoes with a fork or your cooking spoon.
• 10 stir in the rice, black pepper, cayenne, oregano, and thyme.
• 11 measure the reserved tomato juice and enough chicken stock to equal 2 cups liquid and add to the pan along with the chicken.
• 12 bring the mixture to a boil over medium-high heat.
• 13 lower heat, cover and simmer 10 minutes.
• 14 add thawed okra, recover and cook until the rice is tender, about ten minutes.