What you’ll need:
13.5 oz Andouille sausage
2 chicken breasts, cooked and shredded
1 bell pepper, sliced
1 yellow onion, sliced
1 cup frozen okra
1 14.5 oz can diced tomatoes and juices
1 8 oz can of tomato sauce
2 cups chicken or vegetable broth
1.5 cups white rice, uncooked and rinsed
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
¼ - ½ tsp cayenne pepper
1 tsp Cajun seasoning
½ tsp kosher salt
1 tbsp olive oil
Directions:
Slice the sausage into quarter sized rounds and set aside. In a large pot or Dutch oven, add olive oil, peppers, and onions. Sauté over medium heat until they become soft and onions start to turn translucent. Add in sausage and stir. Continue sauteing until sausage starts to brown (sausage is precooked, so this step doesn’t take long). Add in shredded chicken, rice, and spices and stir to combine. Add in broth, tomato sauce, diced tomatoes, and frozen okra. Stir. Bring to a boil and cover and reduce heat to simmer. Cook, covered, for 15-20 minutes or until rice is tender. Watch closely and stir occasionally to prevent rice from browning or sticking to the bottom.
