| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- Heat a large cast-iron skillet over high heat. Add the bacon and cook until crisp, about 2 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain. 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.
- Add the garlic, thyme, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet, then stir in the rice. Add the chicken broth and 1 cup water and bring to a boil. Stir in the okra, then reduce the heat to low, cover and simmer 15 minutes. Remove from the heat and let sit, covered, 5 minutes. Add the bacon and parsley and fluff with a fork.
Nutrition Facts
| Calories | 288 |
| Total Fat | 12 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 74 milligrams |
| Sodium | 1259 milligrams |
| Carbohydrates | 27 grams |
| Dietary Fiber | 5 grams |
| Protein | 19 grams |
| Calories | 288 |
| Total Fat | 12 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 74 milligrams |
| Sodium | 1259 milligrams |
| Carbohydrates | 27 grams |
| Dietary Fiber | 5 grams |
| Protein | 19 grams |
Reviews
I like the idea of this recipe but next time I will add less broth and a bit more water, see what the cajun sausage does for the spice but will most likely still add the cajun seasonings to give it some flavor.
-I could not find chicken sausage. Instead I bought pre-cooked turkey kielbasa, so instead of adding it with the veggies to saute, I added it with the spices and rice.
– I used red pepper instead of green pepper.
– I used a little bit less salt than recommended, and added cajun seasoning to make up for the lack of it in the sausage.
– I made my chicken broth with water and chicken bouillon.
I used Benton’s bacon and andouille sausage. It had plenty of kick. Oh yes, don’t forget the Tabasco, but that would go without saying for any Cajun dish, right?