An easy, gumbo-like stew
with fresh okra and spicy andouille sausage.
Bayou Stew
with Chicken, Sausage and Rice
2 tablespoons vegetable
oil
3/4 pound fresh boneless, skinless chicken thigh cutlets, cut
into 1/2-inch cubes
1/2 pound andouille sausage, sliced into 1/4-inch rounds
1/4 pound 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
Heat a large, heavy-bottomed pot over
medium-high heat. Add oil and when hot, but not smoking, brown
chicken and sausage until all sides are browned, about 7 minutes.
Transfer to a paper towel-lined plate with a slotted spoon and
set aside.
Add okra, onion, celery, bell pepper,
black pepper, white pepper, cayenne pepper, dry mustard, thyme,
basil and salt. Cook, stirring frequently, for 10 minutes, or
until vegetables are soft. Stir in broth, tomatoes and rice and
bring 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 warm.
