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Came across this recipe when looking for something to do with okra from our CSA share that wasn't fried okra. When I made this recipe we had a changing-of-the-guard in my kitchen without any information passed so we ended up with rice a little underdone, but the flavor was great. So we used fresh okra, brautwurst cut into chunks/medallions, diced fire-roasted tomatoes, and a homemade cajun seasoning mix from a Menu-Mailer recipe years ago. Otherwise we made according to the directions, but I tossed some garlic salt on the chicken when I put it in the pan. We will make it again, but likely without the okra. The kids ate it all up though!!
Made it with shrimp and andoille sausage. Upped the oil to two tablespoons to brown the ingredients. Seriously, what can you brown in a TEASPOON of oil?Cut the rice to 1/2 cup and added more chicken broth (about 1/2 cup more) as it was a bit too thick. (I think any good cook would recognize the need for these changes) IT WAS GOOD! I am saving this recipe!
What a great recipe! Instead of cooking it on top of the stove,I baked it in the oven at 350 deg for approx 45 minutes. I also used chunks of ham and scallops and shrimp as I had them in the freezer. I left out the chicken.
I didn't use chicken, and used fresh okra along with garlic smoked tomatoes from a grower in TX who cans them. This recipe came out great.