Categories: Meals
Ingredients
- 1 tbsp. vegetable oil
- 1 1/2 cups sliced andouille sausage
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1 red bell pepper, seeded and diced
- 3 cups cooked long-grain rice
- 2 cups shredded cooked chicken
- 2 cups sliced fresh okra
- 1 cup chicken broth
- 14.5 oz. can fire-roasted diced tomatoes, drained
- 1 1/2 tbsp. Worcestershire
- 1 tbsp. hot sauce
- 2 tsp garlic powder
- Garnish: chopped fresh parsley, chopped green onion
Directions
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Preheat oven to 350.
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In a small Dutch oven, heat oil over medium-high heat. Add sausage; cook, stirring occasionally, until sausage is browned. Remove sausage using a slotted spoon, and let drain on paper towels. Add onion, celery, and bell pepper; cook, stirring frequently, until vegetables are tender, about 8 minutes. Remove from heat; add cooked rice, chicken, okra, broth, tomatoes, Worcestershire, hot sauce, Creole seasoning, garlic powder, and reserved sausage, stirring to combine.
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Cover, and bake until heated through, about 30 minutes. Garnish with parsley and green onion.