Home for the Holidays Contest: Super Soups



1 pound of favorite sausage, sliced

1 pound boneless, skinless cubed chicken breast

3 tablespoons vegetable oil

1 red pepper, chopped

1 medium onion, chopped

3 celery ribs, chopped

1 teaspoon dried marjoram

1 teaspoon dried thyme

½ teaspoon cayenne pepper

½ teaspoon garlic powder

3 cans chicken broth

2⁄3 cup uncooked brown rice

1 can diced tomatoes, undrained

1 pound uncooked medium shrimp, peeled and deveined

2 cups frozen sliced okra

In a Dutch oven, brown sausage and chicken in oil. Remove and keep warm. In the drippings, saute red pepper, onion and celery until tender. Stir in the seasonings. Cook five minutes. Stir in the broth, rice and sausage mixture. Bring to a boil. Reduce heat, cover and simmer for 20 minutes, until rice is tender. Stir in tomatoes, shrimp and okra and cook for 10 minutes, or until shrimp turns pink, stirring occasionally.

Nancy Avena