Yields: 4 main-dish servings

Prep Time: 10 minutes

Cook Time: 20 minutes

INGREDIENTS:

# 1 cup long-grain white rice
# 3/4 pound hot Italian sausage links, casings removed
# 3 garlic cloves, chopped
# 2 celery stalks, chopped
# 1 medium onion, chopped
# 1 medium green pepper, chopped
# 1 can (14 1/2 ounces) diced tomatoes
# 1 can (14 to 14 1/2 ounces) chicken broth (1 3/4 cups)
# 1 package (10 ounces) frozen whole okra
# 3/4 pound skinless, boneless chicken thighs, cut into 1/2-inch pieces
# 1/2 teaspoon dried thyme

DIRECTIONS:

1. Prepare rice as label directs.

2. Meanwhile, in 4-quart saucepan, cook sausage, garlic, celery, onion, and pepper over medium-high heat about 7 minutes or until sausage is browned and vegetables are tender, breaking up sausage with side of spoon.

3. Stir in tomatoes, broth, frozen okra, chicken, and thyme. Cover and cook 15 minutes or until chicken just loses its pink color throughout.

4. To serve, spoon rice into 4 large soup bowls; top with gumbo.