Chicken And Sausage Jambalaya With Okra

1. 1

   Thaw the okra and slice the sausage into 1/2-inch slices.

2. 2

   Cut chicken into bite-size pieces.

3. 3

   Heat oil in a large Dutch oven.

4. 4

   Add the sausage and cook over medium heat for 5 minutes.

5. 5

   Add the chicken, sear both sides, and remove.

6. 6

   Add the onion and the celery to the pan and cook until softened, about 5 minutes.

7. 7

   Add the garlic and cook 1 minute.

8. 8

   Drain the tomatoes, reserving the liquid, and add to the pan.

9. 9

   Break up the tomatoes with a fork or your cooking spoon.

10. 10

    Stir in the rice, black pepper, cayenne, oregano, and thyme.

11. 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. 12

    Bring the mixture to a boil over medium-high heat.

13. 13

    Lower heat, cover and simmer 10 minutes.

14. 14

    Add thawed okra, recover and cook until the rice is tender, about ten minutes.

* Per serving · 4 servings · Values may vary.