Serves: 11
Prep Time: 40 minutes
Meal Occasion: Dinner, Appetizer, Main Dish, Afternoon Snack, Soup, Lunch
Cuisine Type: American, Southern
Ingredients
| 1 1/2 | cups UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 1/2 | lb. boneless, skinless chicken meat, diced |
| 1 | lg. can diced tomatoes, undrained |
| 1 | cup sliced okra |
| 1 | lb. andouille sausage or hot link sausage, sliced |
| 1 | medium onion diced |
| 3 | ribs celery diced |
| 1 | bell pepper diced |
| 2 | tsp. gumbo file (optional) |
| 6 | cups chicken stock |
| 1 | Tbsp. vegetable oil |
| 1 | tsp. Worcestershire sauce |
Instructions
1. In a large soup pot, heat the oil. Add Andouille sausage, chicken, bell pepper, onion and celery and cook for 3 minutes.
2. Add in chicken stock, Worcestershire sauce and tomatoes.
3. Bring to a boil and reduce to a simmer.
4. Simmer 30 minutes, then add okra and gumbo file.
5. Cook rice according to package instructions.
6. Cook until okra is tender, about 5 minutes longer.
7. Serve over hot rice.
Note: Gumbo file is not included in the nutritional analysis.
