Bayou Stew with Chicken, Sausage and Rice

An easy, gumbo-like stew with fresh okra and spicy andouille sausage.

2 tablespoons vegetable oil
3/4 pound fresh boneless, skinless chicken thigh cutlets, cut into
1/2-inch cubes
1/2 pound andouille sausage, sliced into 1/4-inch rounds
1/4 pound okra, trimmed and sliced
1 cup chopped onions
1/2 cup thinly sliced celery
1/2 cup chopped green bell peppers
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/2 teaspoon dried thyme
1/2 teaspoon crushed dried basil
1/2 teaspoon salt
5 cups chicken broth
1 (14.5-ounce) can diced tomatoes, drained
1 1/2 cups long-grain rice

Heat a large, heavy-bottomed pot over medium-high heat. Add oil and when
hot, but not smoking, brown chicken and sausage until all sides are
browned, about 7 minutes. Transfer to a paper towel-lined plate with a
slotted spoon and set aside.
Add okra, onion, celery, bell pepper, black pepper, white pepper,
cayenne pepper, dry mustard, thyme, basil and salt. Cook, stirring
frequently, for 10 minutes, or until vegetables are soft. Stir in broth,
tomatoes and rice and bring to a boil. Cover, reduce heat and simmer for
15 minutes, or until rice is tender. Add reserved chicken and sausage
and simmer gently until thoroughly heated. Serve warm.
Makes 6 servings.