1/2 lb. bulk Italian sausage
1/2 c. chopped green pepper
1 (14 1/2 oz.) can tomatoes
1 c. chicken broth
1 tsp. garlic powder
2 c. cooked chicken breast or shrimp
1 c. chopped onion
1 1/2 c. quick cooking rice
1 c. frozen okra
1/4 tsp. hot pepper sauce

Chop sausage into large pieces while adding it to a large skillet. Cook sausage, onion and green pepper over high heat until meat is brown and cooked through and vegetables are tender. Drain off any oil.

While meat is cooking, cook rice according to package directions. Cut up tomatoes. Stir undrained tomatoes, chicken broth, frozen okra, garlic powder and hot pepper sauce into sausage mixture. Bring to a boil then reduce hat, cover and simmer for 5 to 15 minutes.

Stir chicken breast or shrimp into tomato mixture. Return to boiling. Cover and boil gently for 2 to 3 minutes or until chicken or shrimp is heated through. Remove skillet from heat then stir in hot sauce and cook for 5 to 10 more minutes. Serve over rice in a soup bowl. Makes 4 servings.