Chicken And Sausage Jambalaya

• 1 tsp. oil
• 1/2 lb. hot Italian sausage, sliced
• 1 lb. chicken breasts, boned, skinned and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 (16 oz.) cans plum tomatoes
• 1 c. rice
• 1 tsp. dried oregano
• 1 tsp. black pepper
• 1/2 tsp. dried thyme
• 1 rib celery, chopped
• 1/2 c. chicken broth
• 10 oz. pkg. frozen okra, thawed
• 1/2 tsp. cayenne pepper

1. Heat oil in large frying pan over medium heat.
2. Add sausage and cook 5 minutes.
3. Add chicken, sear on both sides and remove mixture to plate.
4. Add onion and celery to pan and cook 5 minutes. Add garlic and cook 1 minute.
5. Drain tomatoes, reserving liquid and add to pan.
6. Break up tomatoes with fork.
7. Stir in rice, oregano, pepper, thyme and cayenne.
8. Measure reserved tomato juice and add enough broth to equal 2 cups.
9. Add liquid, chicken and sausage mixture.
10. Add 2nd can of tomatoes.
11. Bring to boil, lower heat, cover and simmer 10 minutes.
12. Add okra.
13. Cover and simmer until rice is tender, about 10 minutes.

oil, hot italian sausage, chicken breasts, onion, garlic, tomatoes, rice, oregano, black pepper, thyme, celery, chicken broth, frozen okra, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=381128 (may not work)