14.5 ounce can whole tomatoes, drained and crushed
1 cup frozen cut okra
3 cups precooked brown rice
Instructions
Heat a Dutch oven over medium high heat. Add sausage to pan and saute for 5 minutes, turning to brown on all sides. Remove sausage from pan using a slotted spoon, and drain on paper towels.
Melt butter in drippings in pan. Add oil to pan and swirl. Spoon flour into a dry measuring cup and level with a knife. Stir flour into butter mixture and cook 3 minutes or until flour mixture starts to brown, stirring constantly with a whisk.
Add chicken and sauté 4 minutes, stirring frequently. Add onion and next 5 ingredients (through garlic) to pan. Saute for 6 minutes or until vegetables are tender, stirring occasionally. Add stock and tomatoes to pan and bring to a boil.
Return sausage to pan and stir in okra. Reduce heat, and simmer 6 minutes, stirring occasionally. Serve over rice.
Originally Submitted
5/2/2013
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