2-3 lbs. chicken
1 pkg. Cajun rice and sauce mix
2 (14 1/2 oz.) cans stewed tomatoes
1 bell pepper, chopped
2-4 cloves garlic, minced
1 onion, chopped
1 carrot, chopped finely
3 stalks celery, chopped
1 lb. smoked sausage, sliced
2 handfuls frozen or fresh okra
1 1/2 - 2 tbsp. Cajun or creole seasoning

In large Dutch oven, boil chicken in 2-3 quarts of water. When chicken is done, bone and chop chicken. Save broth.

In 1-2 tablespoons butter, saute green pepper, garlic, onion, carrot and celery. Add rice, tomatoes and sauteed vegetables to chicken broth and cook, covered, for 20 minutes.