Cajun Jumble-laya Stoup (rachael Ray)

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 lb andouille sausage, sliced on an angle into 1/2-inch-thick slices
• 2 lbs chicken tenders, cut into bite-size pieces
• 1 medium yellow onion, sliced
• 3 large garlic cloves, chopped
• 3 celery ribs, chopped
• 1 green pepper, quartered, then sliced into thin strips
• 1 red bell pepper, quartered, then sliced into thin strips
• 4 sprigs fresh thyme
• 2 cups chicken stock
• 1 cup tomato juice
• 1/4 cup hot sauce
• 1 lb medium raw shrimp, peeled and deveined
• 8 ounces frozen okra, defrosted
• 1/4 cup fresh flat-leaf parsley, chopped
• 4 scallions, green and parts, thinly sliced

Recipe

• 1 heat a large, deep skillet over high heat with the vegetable oil.
• 2 add the andouille sausage and brown for 2 to 3 minutes. move the andouille sausage to one side of the pan and add the chicken tenders. season the meat with salt and pepper. continue to cook for another 3 minutes, and until the chicken starts to brown.
• 3 stir to combine the chicken with the andouille sausage, then add the onion, garlic, celery, green and red bell peppers, and thyme sprigs. cook, stirring frequently, for 5 minutes.
• 4 add the chicken stock, tomato sauce, and hot sauce and bring up to a boil.
• 5 add the shrimp and okra, cover the pot, and simmer for 5 minutes or until the shrimp are firm and pink. uncover the stoup and stir.
• 6 turn the heat off, stir in the parsley and scallions, and serve.