SUNDAY GUMBO

SUNDAY GUMBO

1 pound Italian sausage links, sliced
1 pound boneless, skinless chicken breast, cubed
3 Tbsp. vegetable oil
1 medium, sweet red pepper, chopped
1 medium onion, chopped
3 celery ribs, chopped
1 tsp. dried marjoram
1 tsp. dried thyme
½ tsp. garlic powder
½ tsp. cayenne pepper
3 cans (14-1/2-oz. each) chicken broth
2/3 cup uncooked brown rice
1 can (14-1/2-oz) diced tomatoes, undrained
1 pound uncooked medium shrimp, peeled and deveined
2 cups sliced frozen okra

In a Dutch oven, brown sausage and chicken in oil. Remove with slotted spoon and keep warm. In the drippings, sauté red pepper, onion and celery until tender. Stir in the seasonings; cook for 5 minutes. Stir in the broth, rice and sausage mixture; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Stir in tomatoes, shrimp and okra; cook for 10 minutes or until shrimp turns pink, stirring occasionally.

Yield: 16 servings (about 4 quarts.)