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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!!

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O-mama October 02, 2012

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!

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816505 August 03, 2008

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.

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Goob's_Mom January 15, 2005

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.

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wifeys September 11, 2004
Chicken and Sausage Jambalaya with Okra