| Prep time: | 10 Min |
| Cook time: | 40 Min |
| Ready in: | 50 Min |
| SERVINGS: |
| Original yield: 16 servings |
INGREDIENTS
* 1 pound Italian sausage links, sliced
* 1 pound skinless, boneless chicken breast halves - cubed
* 3 tablespoons vegetable oil
* 1 medium sweet red pepper, chopped
* 1 medium onion, chopped
* 3 celery ribs, chopped
* 1 teaspoon dried marjoram
* 1 teaspoon dried thyme
* 1/2 teaspoon garlic powder
* 1/2 teaspoon cayenne pepper
* 3 (14.5 ounce) cans chicken broth
* 2/3 cup uncooked brown rice
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 pound uncooked medium shrimp, peeled and deveined
* 2 cups frozen sliced okra
DIRECTIONS
* In a Dutch oven, brown sausage and chicken in oil. Remove with a slotted spoon and keep warm. In the drippings, saute 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 20-25 minutes or until rice is tender.
* Stir in tomatoes, shrimp and okra; cook for 10 minutes or until shrimp turn pink, stirring occasionally.
