Ingredients
1tbspolive oil
13ozandouille sausage,sliced into ¼” thick rounds
1medium yellow onion,(1 ¾ cups)
2medium bell peppers,(2½ cups), preferably 1 red and 1 yellow, seeded and chopped
3celery ribs,(1 cup) chopped
4clovesgarlic,(1½ tbsp) minced
3cupslow-sodium chicken broth,plus more as needed
14½oztomatoes,(1 can) crushed
1½tsppaprika
1tspthyme,dried
1tsporegano,dried
½tspcayenne pepper,less or more to taste
salt and freshly ground black pepper
1½cupslong grain white rice
1lblarge or extra large shrimp,peeled and deveined
1½cupsokra,sliced, fresh or frozen, thawed, optional
2cupschicken,cooked, shredded
⅓cupgreen onions,chopped
¼cupfresh parsley,chopped, plus more for garnish if desired
Preparation
Preheat olive oil in a large pot over medium-high heat. Add sausage and cook, tossing occasionally for about 5 to 6 minutes until browned. Transfer to a plate lined with paper towels to drain, leave oil in pan.
Add onion, bell pepper, and celery to the pot. Saute for 6 minutes. Add garlic and saute for 1 minute longer.
Pour in chicken broth, crushed tomatoes, paprika, thyme, oregano, cayenne pepper, and season with salt and pepper to taste. Stir in cooked sausage and rice.
Bring mixture to a light boil over medium-high heat. Reduce heat to low heat, cover, and simmer until rice is almost fully tender about 20 to 25 minutes. Stir in a little extra broth as needed.
Stir in shrimp and okra, cover, and continue to cook for about 4 to 5 minutes until shrimp have cooked through.
Stir in chicken, green onions, and parsley. Serve immediately garnishing each serving with more parsley if desired.
