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1
Bring 4 cups water to a boil in a 4-quart heavy saucepan, then add rice and 1/2 teaspoon salt and cook, covered tightly, over low heat until water is absorbed and rice is tender, about 20 minutes.
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2
Remove from heat and let stand, covered and undisturbed, 10 minutes.
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3
Fluff rice with a fork and keep covered.
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4
While rice cooks, heat 1 tablespoon oil in a 10- to 12-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then saute sausage in 2 batches, stirring occasionally, until browned, 2 to 3 minutes per batch, transferring with a slotted spoon to a bowl.
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5
Add okra to skillet and saute, stirring occasionally, until browned, 2 to 3 minutes.
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6
Transfer to another bowl.
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7
Heat remaining tablespoon oil in skillet over moderately high heat until hot but not smoking, then saute onions and bell peppers, stirring occasionally, until softened and browned, about 5 minutes.
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8
Add garlic and saute, stirring, 1 minute.
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9
Add okra, broth, black pepper, remaining 1/4 cup water, and remaining teaspoon salt and simmer, uncovered, stirring occasionally, until slightly thickened and level of liquid is evaporated to just below surface of solids, 10 to 15 minutes.
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10
Stir in sausage.
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11
Toss sausage mixture with rice, scallions, and salt and pepper to taste.
