Cajun Rice With Sausage

• 2 slices bacon, chopped
• 12 ounces spicy chicken sausage (preferably Cajun style), cubed
• 1 small onion, chopped
• 2 stalks celery, sliced
• 1 small green bell pepper, chopped
• 2 cloves garlic, minced
• 2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
• Kosher salt and freshly ground pepper
• 1 cup long-grain white rice
• 1 cup low-sodium chicken broth
• 2 cups chopped frozen okra, thawed
• 2 tablespoons chopped fresh parsley

1. Heat a large cast-iron skillet over high heat.
2. Add the bacon and cook until crisp, about 2 minutes.
3. Transfer with a slotted spoon to a paper towel-lined plate to drain.
4. Add the sausage, onion, celery and bell pepper to the skillet and cook, stirring, until the vegetables are soft and the sausage begins to brown, about 3 minutes.
5. Add the garlic, thyme, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet, then stir in the rice.
6. Add the chicken broth and 1 cup water and bring to a boil.
7. Stir in the okra, then reduce the heat to low, cover and simmer 15 minutes.
8. Remove from the heat and let sit, covered, 5 minutes.
9. Add the bacon and parsley and fluff with a fork.
10. Per serving: Calories 288; Fat 12 g (Saturated 4 g); Cholesterol 74 mg; Sodium 1,259 mg; Carbohydrate 27 g; Fiber 5 g; Protein 19 g
11. Photograph by Antonis Achilleos

bacon, chicken sausage, onion, stalks celery, green bell pepper, garlic, thyme, kosher salt, longgrain white rice, chicken broth, frozen okra, parsley

Taken from www.foodnetwork.com/recipes/food-network-kitchens/cajun-rice-with-sausage-recipe.html (may not work)