Spicy Chicken, Sausage And Shrimp Soup - cooking recipe

Ingredients

1 lb Italian sausage, links sliced
1 lb boneless skinless chicken breast, cut into cubes
3 tablespoons vegetable oil
1 medium red bell 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 cayenne pepper
3 (14 1/2 ounce) cans chicken broth
2/3 cup brown rice, uncooked
1 - 14 1/2 ounce tomatoes, canned, undrained and diced
1 lb medium shrimp, uncooked, peeled and deveined
2 cups frozen okra, sliced

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 all seasonings, cook for 5 minutes.
Stir in the broth, rice and sausage mixture, bring to boil.
Reduce heat, cover and simmer for 20-25 minutes or until rice is done.
Stir in tomatoes, shrimp and okra, cook for 10 minutes or until shrimp turn pink, stirring occasionally.