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Ingredients
- 6 ounces andouille sausage, finely chopped
- 2 tablespoons butter
- 2 tablespoons canola oil
- 1.5 ounces all-purpose flour (about 1/3 cup)
- 8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
- 1 cup chopped onion
- 3/4 cup chopped green bell pepper (about 1 medium)
- 1/2 cup thinly sliced celery
- 1 tablespoon salt-free Cajun/Creole seasoning
- 1/2 teaspoon salt
- 5 garlic cloves, minced
- 3 cups no-salt-added chicken stock (such as Swanson)
- 1 (14.5-ounce) can no-salt-added whole tomatoes, drained and crushed
- 1 cup frozen cut okra
- 3 cups bagged precooked brown rice
Details
Servings 6
Adapted from myrecipes.com
Preparation
Step 1
1. Heat a Dutch oven over medium-high heat. Add sausage to pan; sauté for 5 minutes, turning to brown on all sides. Remove sausage from pan using a slotted spoon, and drain on paper towels. Melt butter in drippings in pan. Add oil to pan; swirl. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Stir flour into butter mixture; cook 3 minutes or until flour mixture starts to brown, stirring constantly with a whisk. Add chicken; sauté 4 minutes, stirring frequently. Add onion and next 5 ingredients (through garlic) to pan; sauté for 6 minutes or until vegetables are tender, stirring occasionally. Add stock and tomatoes to pan; bring to a boil. Return sausage to pan; stir in okra. Reduce heat, and simmer 6 minutes, stirring occasionally. Serve over rice.
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