13 oz. andouille sausage, sliced into 1/4-inch thick rounds
1 medium yellow onion
2 medium bell pepers, seeded and chopped (preferably 1 red and 1 yellow)
3 celery ribs, chopped
4 garlic cloves, minced
3 cups chicken broth, more as needed
1 (14.5 oz) can crushed tomatows
1 1/2 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
Salt and freshly ground black pepper
1 1/2 cups long grain white rice
1 lb. large or ectra large shrimp, peeled and deveined
1 1/2 cups sliced okra, fresh or frozen
2 cups shredded cooked chicken
1/3 cup chopped green onions
1/4 cup chopped fresh parsly, plus more for garnish if desired
Directions
Preheat olive oil in a large pot over medium-high heat. Add sausage and cook, tossing occasionally until browned, about 5-6 minutes. transfer to a plate linded with paper towels to drain, leave oil in pan
Add onion, bell pepper, and celery to pot. Saute 6 minutes. add garlic and saute 1 minute longer.
Pour in chicken broth, crushed tomatoes, paprika, thyme, oregano, cayenne pepper and season with salt and pepper to taste, Stir in cooked sausage and rice.
bring mixture to a ligt boil over medium-high heat. Reduce heat to low heat, cover and simmer until rice is almost fully tender, about 20-25 minutes. stir in a little extra broth as needed.
Stir in shrimp and okra cover and continur to cook until shrimp have cooked through, about 4-5 minutes.
stir in chicked, green onions and parsly. Serve immediately garnishing each serving with more parsley if desired.
