Ingredients
1 pound Italian sausage links, cut into 1/4-inch pieces1 pound boneless skinless chicken breasts, cubed3 tablespoons canola oil1 medium sweet red pepper, chopped1 medium onion, chopped3 celery ribs, chopped1 teaspoon dried marjoram1 teaspoon dried thyme1/2 teaspoon garlic powder1/2 teaspoon cayenne pepper3 cans (14-1/2 ounces each) chicken broth2/3 cup uncooked brown rice1 can (14-1/2 ounces) diced tomatoes, undrained1 pound uncooked medium shrimp, peeled and deveined2 cups frozen sliced okra
Preparation
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.
