William Dickey; Alan Henderson
Prep Time
20 Mins
Cook Time
36 Mins
Cool Time
30 Mins
Yield
Makes 6 servings

Cold rice works best in this recipe. If possible, make the rice a day ahead, and store it in the fridge. If you're in a hurry, follow Step 1 to cool it on a baking sheet.

How to Make It

Step 1

Cook rice according to package directions, substituting chicken broth for water. Spread cooked rice in a thin layer on a baking sheet. Let cool 30 minutes or until completely cool.

Step 2

Cut chicken thighs into 1-inch pieces, and toss with 1 tsp. Creole seasoning.

Step 3

Cook chicken in hot oil in a large skillet over medium heat 3 minutes; add sausage, and cook 3 to 4 minutes or until lightly browned. Add onion, bell pepper, and garlic, and cook 5 minutes or until onion is tender. Stir in okra and remaining 1/2 tsp. Creole seasoning. Increase heat to high; add rice, and cook, stirring constantly, 4 minutes or until thoroughly heated. Stir in tomatoes. Sprinkle with sliced green onions, and serve immediately.

Ratings & Reviews

juliebug's Review

lucybug22
February 15, 2014
I've been making this dish for years and it is one of our favorite weeknight meals. I make it with brown rice, smoked turkey sausage (usually), and I like to increase the amount of veggies. It is always delicious, is relatively quick, and healthy too.

lucybug22's Review

OKNancy
February 17, 2013
Excellent dish. My whole family loved it.

OKNancy's Review

juliebug
February 03, 2011
We have enjoyed this dish too many times to count...I now use cold cooked brown rice, twice as much okra (because we love okra) and reduced-fat smoked sausage. Delish!

LabMomRebecca's Review

LabMomRebecca
March 23, 2010
One of my favorite recipes. I've made this more times than I can count. Usually, I use frozen okra but fresh is nice, too. Much to my surprise, the dish reheated well even after freezing.

MyPumpkin99's Review

MyPumpkin99
October 13, 2009
I love the flavors in this dish! I have made this numerous times and it is always a hit with all my guests.