•1 pound Italian sausage links, cut into 1/4-inch pieces
•1 pound boneless skinless chicken breasts, cubed
•3 tablespoons canola 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 garlic powder
•3 cans (14-1/2 ounces each) chicken broth
•2/3 cup uncooked brown rice
•1 can (14-1/2 ounces) diced tomatoes, undrained
•1 pound uncooked medium shrimp, peeled and deveined
•2 cups frozen sliced okra
Instructions
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.
Originally Submitted
12/11/2012
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