Photography TANGO | Food Styling Éric Régimbald | Prop Styling Caroline Simon

  • Prep time 20 minutes
  • Total time 50 minutes
  • Portion size 8 servings
  • Credits : Canadian Living Magazine



In large, heavy-bottomed saucepan or Dutch oven, heat oil over medium heat. Add onion and celery; cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add chicken and sausage; cook, stirring constantly, until chicken is no longer pink, 4 to 5 minutes. Add green and red peppers and garlic; cook, stirring constantly, for 2 minutes.

Stir in broth, diced tomatoes, rice, Cajun spice blend and bay leaves; season with salt and pepper. Stir well to combine. Cover and bring to boil; reduce heat to low. Let simmer, stirring a few times during cooking time, for 10 minutes. Stir in okra. Cover and cook, stirring a few times during cooking time, until rice is tender, 8 to 10 minutes. Sprinkle with green onions.


Nutritional facts Per serving: about

  • Calories 275
  • Total fat 13 g
  • Saturated fat 4 g
  • Cholesterol 45 mg
  • Sodium 1,100 mg
  • Total carbohydrate 23 g
  • Fibre 2 g
  • Sugars 6 g
  • Protein 16 g
  • Iron 2.7 mg
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