Nancy Dunn


Again, a friend made this and I loved it so much, I ate three bowls! It's simple to make, and it's great on those cold winter days, when nothing but hot soup will do!

pinch tips: How to Freeze Fish, Meat & Poultry



16 or 4 quarts


Stove Top


1 lb
italian sausage, (i like hot or mild) 1/4 inch pieces
1 lb
boneless, skinless chicken breasts, cubed
3 Tbsp
vegetable oil
1 medium
sweet red pepper, chopped
1 medium
onion, chopped
celery ribs, chopped
1 tsp
dried marjoram
1 tsp
dried thyme
1/2 tsp
garlic powder
1/2 tsp
cayenne pepper
3 can(s)
(14-1/2 ounces) chicken broth
2/3 c
uncooked brown rice
1 can(s)
(14-1/2 ounce) diced tomatoes, undrained
1 lb
uncooked medium shrimp, peeled and deveined
2 c
frozen, sliced okra

Directions Step-By-Step

In a dutch oven, brown sausage and chicken in oil.
Remove with a slotted spoon and keep warm.
In drippings, saute red pepper, onion and celery until tender.
Stir in the seasonings;
Cook 5 minutes. Stir in the broth, rice and sausage mixture; bring to a boil. Reduce heat; cover and simmer for 20 - 25 minutes or until rice is tender.
Stir in tomatoes, shrimp and okra; cook for 10 minutes or until shrimp turns pink, stirring occasionally.

About this Recipe

Main Ingredient: Seafood
Regional Style: Southern
Hashtags: #sausage, #shrimp