Chicken and Sausage Jambalaya with Okra

READY IN: 45mins
Recipe by hudelei

This is an easy recipe that has never let me down. I sometimes use shrimp instead of chicken, which is another tasty option. Just be sure to add the shrimp near the end of cooking time so it doesn't overcook. You might want to start with less than the recommended 1/8 teaspoon cayenne if you are very sensitive to it.

Top Review by O-mama

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!!

Ingredients Nutrition

Directions

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

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