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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 16 |
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With sausage, chicken and shrimp plus rice, a medley of vegetables and the 'heat' of cayenne, this warming soup is one my husband and I enjoy for dinner many Sunday evenings, relates Debbie Burchette of Summitville, Indiana. It's wonderful with crusty bread. Ingredients:
1 pound johnsonville® mild italian sausage links links, cut into 1/4-inch pieces |
1 pound boneless skinless chicken breasts, cubed |
3 tablespoons canola oil |
1 medium sweet red pepper, chopped |
1 medium onion, chopped |
3 celery ribs, chopped |
1 teaspoon dried marjoram |
1 teaspoon dried thyme |
1/2 teaspoon garlic powder |
1/2 teaspoon cayenne pepper |
3 cans (14-1/2 ounces each) chicken broth |
2/3 cup uncooked brown rice |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 pound uncooked medium shrimp, peeled and deveined |
2 cups frozen sliced okra |
Directions:
1. In a Dutch oven, brown sausage and chicken in oil. Remove with a slotted spoon and keep warm. In the drippings, saute red pepper, onion and celery until tender. Stir in the seasonings; cook for 5 minutes. Stir in the broth, rice and sausage mixture; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.
2. Stir in tomatoes, shrimp and okra; cook for 10 minutes or until shrimp turn pink, stirring occasionally. Yield: 16 servings (about 4 quarts).
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