Categories: Main Dish, Pork, Rachael Ray, Shrimp, Stew

Ingredients

• 2 tablespoons vegetable oil
• 1 lb andouille sausage, sliced on an angle into 1/2-inch-thick slices
• 2 lbs chicken tenders, cut into bite-size pieces
• 1 medium yellow onion, sliced
• 3 large garlic cloves, chopped
• 3 celery ribs, chopped
• 1 green pepper, quartered, then sliced into thin strips
• 1 red bell pepper, quartered, then sliced into thin strips
• 4 sprigs fresh thyme
• 2 cups chicken stock
• 1 cup tomato juice
• 1/4 cup hot sauce
• 1 lb medium raw shrimp, peeled and deveined
• 8 ounces frozen okra, defrosted
• 1/4 cup fresh flat-leaf parsley, chopped
• 4 scallions, green and white parts, thinly sliced

Directions

1. Heat a large, deep skillet over high heat with the vegetable oil.

2. Add the andouille sausage and brown for 2 to 3 minutes.

3. Move the andouille sausage to one side of the pan and add the chicken tenders. Season the meat with salt and pepper. Continue to cook for another 3 minutes, and until the chicken starts to brown.

4. Stir to combine the chicken with the andouille sausage, then add the onion, garlic, celery, green and red bell peppers, and thyme sprigs.

5. Cook, stirring frequently, for 5 minutes.

6. Add the chicken stock, tomato sauce, and hot sauce and bring up to a boil.

7. Add the shrimp and okra, cover the pot, and simmer for 5 minutes or until the shrimp are firm and pink. Uncover the stoup and stir.

8. Turn the heat off, stir in the parsley and scallions, and serve.

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