22 22
YIELD
4 servings
ACTIVE
10 minutes
TOTAL
40 minutes
2 EACH CHICKEN DRUMSTICKS AND THIGHS (1¼ LB), SKIN REMOVED, IF DESIRED
1 LARGE ONION, SLICED
1 LARGE BELL PEPPER, CUT IN THIN STRIPS
4 OZ ANDOUILLE OR OTHER SMOKED SAUSAGE, SLICED ¼ IN. THICK
½ CUP SLICED CELERY
2 CUPS WATER
1 CUP UNCOOKED RICE
¼ TSP EACH CAJUN SEASONING, DRIED THYME, SALT
8 OZ RAW LARGE PEELED SHRIMP
1 CUP FROZEN CUT OKRA
Coat a large nonstick skillet with nonstick spray. Heat over medium-high heat. Add chicken and cook, turning once, 5 minutes until browned.
Add onion, pepper, sausage and celery; sauté 3 minutes until sausage is browned. Stir in water, rice and seasonings; bring to a boil.
Cover and simmer 15 minutes or until chicken and rice are almost tender. Stir in shrimp and okra; cover and, stirring once or twice, cook 5 minutes or until chicken and shrimp are cooked through and rice and okra are tender.
Mixed greens salad
CALORIES 415 TOTAL FAT 9G SATURATED FAT 3G CHOLESTEROL 154MG SODIUM 559MG
TOTAL CARBOHYDRATES 47G DIETARY FIBER 4G PROTEIN 34G
