INGREDIENTS:
2 tablespoons vegetable oil
3/4 lbs. fresh boneless, skinless chicken thigh cutlets, cut into 1/2-inch cubes
1/2 lb. andouille sausage, sliced into 1/4-inch rounds
1/4 lb. okra, trimmed and sliced
1 cup chopped onions
1/2 cup thinly sliced celery
1/2 cup chopped green bell peppers
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/2 teaspoon dried thyme
1/2 teaspoon crushed dried basil
1/2 teaspoon salt
5 cups chicken broth
1 (14.5-ounce) can diced tomatoes, drained
1 1/2 cups long-grain rice
METHOD:
In a large, heavy pot, heat oil over medium heat until hot. Add chicken pieces and sausage and cook until all sides are browned about 7 minutes. Transfer chicken and sausage to a plate lined with paper towels and set aside.
To a large pot, add okra, onion, celery, bell pepper, black pepper, white pepper, cayenne pepper, dry mustard, thyme, basil, and salt. Sauté vegetables, stirring frequently, for about 10 minutes, or until vegetables are soft. Stir in broth, tomatoes, and rice, and bring the mixture to a boil. Cover, reduce heat, and simmer for 15 minutes, or until rice is tender.
Add reserved chicken and sausage and simmer gently until thoroughly heated. Serve hot.
SERVINGS: 6
SOURCE: Adapted from recipe at http://stewrecipes.org/bayou-chicken-stew-with-sausage-and-rice/
