Chicken And Sausage Jambalaya With Okra - cooking recipe

Ingredients

10 ounces frozen okra
1/2 lb hot Italian sausage or 1/2 lb hot smoked turkey sausage
1 onion, chopped
1 celery rib, chopped
2 cloves garlic, minced
1 lb boneless skinless chicken breast
1 teaspoon oil
1 (16 ounce) can whole tomatoes
1 cup rice
1 teaspoon black pepper
1/8 - 1/4 teaspoon cayenne pepper
1 teaspoon oregano
1/2 teaspoon thyme
1 1/2 cups chicken stock

Preparation

Thaw the okra and slice the sausage into 1/2-inch slices.
Cut chicken into bite-size pieces.
Heat oil in a large Dutch oven.
Add the sausage and cook over medium heat for 5 minutes.
Add the chicken, sear both sides, and remove.
Add the onion and the celery to the pan and cook until softened, about 5 minutes.
Add the garlic and cook 1 minute.
Drain the tomatoes, reserving the liquid, and add to the pan.
Break up the tomatoes with a fork or your cooking spoon.
Stir in the rice, black pepper, cayenne, oregano, and thyme.
Measure the reserved tomato juice and enough chicken stock to equal 2 cups liquid and add to the pan along with the chicken.
Bring the mixture to a boil over medium-high heat.
Lower heat, cover and simmer 10 minutes.
Add thawed okra, recover and cook until the rice is tender, about ten minutes.