Categories: Meals

Ingredients

• 1 tbsp. vegetable oil
• 1 1/2 cups sliced andouille sausage
• 1 cup chopped yellow onion
• 1 cup chopped celery
• 1 red bell pepper, seeded and diced
• 3 cups cooked long-grain rice
• 2 cups shredded cooked chicken
• 2 cups sliced fresh okra
• 1 cup chicken broth
• 14.5 oz. can fire-roasted diced tomatoes, drained
• 1 1/2 tbsp. Worcestershire
• 1 tbsp. hot sauce
• 2 tsp garlic powder
• Garnish: chopped fresh parsley, chopped green onion

Directions

1. Preheat oven to 350.

2. In a small Dutch oven, heat oil over medium-high heat. Add sausage; cook, stirring occasionally, until sausage is browned. Remove sausage using a slotted spoon, and let drain on paper towels. Add onion, celery, and bell pepper; cook, stirring frequently, until vegetables are tender, about 8 minutes. Remove from heat; add cooked rice, chicken, okra, broth, tomatoes, Worcestershire, hot sauce, Creole seasoning, garlic powder, and reserved sausage, stirring to combine.

3. Cover, and bake until heated through, about 30 minutes. Garnish with parsley and green onion.

Email to a friend | Print this recipe | Back