Yield: 16 servings
1 pound Italian sausage links, cut into 1/4-inch pieces
1 pound boneless, skinless chicken breasts, cubed
3 tablespoons vegetable oil
1 medium sweet red pepper, chopped
3 celery ribs, chopped
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
3 cans (14.5 ounces each) chicken broth
2/3 cup uncooked brown rice
1 can (14.5 ounces) diced tomatoes, undrained
1 pound uncooked medium shrimp, peeled and deveined
2 cups frozen sliced okra
In a Dutch oven, brown the sausage and chicken in oil. Remove with a slotted spoon and keep warm. In the drippings, saute the red pepper, onion and celery until tender. Stir in the seasonings; cook for 5 minutes. Stir in the broth, rice and sausage mixture; bring to a boil. Reduce heat; cover and simmer for 20 to 25 minutes, or until rice is tender.
Stir in the tomatoes, shrimp and okra; cook for 10 minutes, or until shrimp turn pink, stirring occasionally.
Metro Creative Graphics Inc
