2 boneless skinless chicken breasts
6 hot sausages
1 medium white onion
2 stalks celery
1 green bell pepper
4 cloves garlic
1 (15 oz.) can diced tomatoes
1 1/2 cans water
1 (6 oz.) can tomato paste
2 tsp. fresh and/or 1 tsp. dried thyme
1/2 tsp. cumin
1 tsp. dried chili flakes
1-2 tsp. chili powder
3 bay leaves
1 to 1 1/2 cups white or parboiled rice
1 lb. fresh or frozen (thawed) okra
salt and freshly ground black pepper, to taste
2 tbsp. oil

Dice chicken breasts and brown in large pot or Dutch oven with 2 tablespoons oil. Slice sausage and add to pot. When just about cooked, add diced onion, celery, green bell pepper and minced garlic. Season with salt and cracked black pepper and sweat until vegetables are softened.

Add 1 large can diced tomatoes and 1 1/2 cans water (use empty diced tomato can). Add 1 can tomato paste and stir. Season with dry thyme, cumin, chili flakes and chili powder. Add bay leaves and simmer 10 minutes.

Add 1 to 1 1/2 cups uncooked rice. Cook 15 minutes at medium heat and add sliced thawed or fresh okra and fresh thyme. Adjust seasoning accordingly if required and cook 20 minutes on medium heat with lid on, or until rice is tender.

Remove bay leaves, serve and enjoy!

Submitted by: DS