Bayou Stew with Chicken, Sausage, and Rice

Posted on Thursday, December 6, 2007 at 04:44

I tried this recipe for the first time today.  It was very tasty, nicely spiced.  We did end up with a bottle of Louisiana hot sauce on the table, as some in the family like things quite hot.  We all like hot food, but my husband likes things spicy "beyond belief," as we like to say.

2 Tbsp. oil
3/4 lb. boneless chicken, cut into 1/2 inch cubes
1/2 lb. Italian sausage, sliced into 1/4 inch rounds
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
1/2 tsp. thyme
1/2 tsp. salt
1/2 tsp. white pepper
1/2 tsp. dried mustard
1/2 tsp. basil
1 quart diced tomatoes
1 c. onion
1/2 c. chopped green pepper
1/2 c. thinly sliced celery
5 c. chicken broth
1 1/2 c. rice
1/2 lb. sliced okra (optional)

Over medium-high heat, brown chicken and sausage in oil until sides are brown.  Drain on paper towels.  In the same pan, saute onion, celery, green pepper, okra and spices for about 10 minutes.  Stir in broth, tomatoes, and rice.  Bring to a boil.  Cover and reduce heat.  Simmer 15 minutes or until rice is tender.  Add reserved chicken and sausage and simmer gently until thoroughly heated.