Chicken and Sausage Jambalaya with Okra

Recipe by hudelei
READY IN: 45mins




  • 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.