3 lb. cut up chicken
4 c. chicken broth
2 cloves garlic, minced
1 bay leaf
1 1/2 tsp. salt
1 tsp. leaf thyme, crumbled
1/2 tsp. pepper
1/2 lb. turkey sausage links
2 (16 oz.) cans tomatoes, chopped
1 c. chopped onion
1 lb. okra, cut up
1 c. frozen whole kernel corn
1/4 tsp. liquid red pepper seasoning

Combine first 8 ingredients in large Dutch oven. Simmer, covered, 25 minutes or until chicken is tender. Remove chicken from broth. Skim fat from broth. When cool enough to handle, remove bones and skin from chicken and discard. Cut meat in pieces. Leave broth in pot. Brown sausage in microwave or small skillet. Drain on paper towels. Cut into 1/2-inch slices. Add tomatoes, onion and sausage to broth in pot. Simmer, covered, 10 minutes. Add okra, corn, red pepper seasoning and chicken. Simmer, covered, 10 minutes or until okra is tender. Remove bay leaf. Serve over rice.