Chicken and Sausage Jambalaya with Okra

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READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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