Ingredients

The following ingredients have 4 Servings
  • 8 to 12 ounces andouille sausage (, sliced into 1/4-inch rings)
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 1/4 cup all-purpose flour
  • 2 boneless (, skinless chicken breasts, cut in about 1-1/2 inch chunks)
  • 2 medium yellow onions (, diced)
  • 1 green bell pepper (, diced)
  • 3 celery ribs (, thinly sliced)
  • 6 garlic cloves (, minced)
  • 1 tablespoon cajun spice/seasoning
  • salt and fresh ground pepper (, to taste)
  • 3 cups low-sodium fat free chicken broth
  • 2 cups fresh diced tomatoes OR 1 can ((14.5 oz) diced tomatoes)
  • 1 cup slices of okra
  • 3 to 4 cups prepared brown rice
  • chopped fresh parsley (, for garnish)

Instruction

  • Set a dutch oven over medium heat and add sausage slices; cook for about 4 minutes, or until browned on all side. Remove from pot and set aside.
  • Add butter and oil to the dutch oven; melt and swirl to coat.
  • Whisk in the flour; whisk and cook for about 2 minutes, or until flour mixture starts to brown.
  • Add chicken and continue to cook for 5 minutes, stirring frequently.
  • Stir in onions, chopped bell pepper, celery, garlic, cajun spice, salt, and pepper.
  • Continue to cook until veggies are tender, about 5 to 6 minutes, stirring frequently.
  • Pour in chicken broth and add tomatoes; bring mixture to a boil.
  • Add in the previously prepared sausage and sliced okra; reduce heat and simmer for 5 minutes.
  • Remove from heat.
  • Serve over prepared brown rice and garnish with parsley.