2 each chicken drumsticks and thighs (1 1/4 lb), skin removed, if desired
1 large onion, sliced
1 large pepper, cut in thin strips
4 oz andouille or other smoked sausage, sliced 1/4 in. thick
1/2 cup sliced celery
2 cups water
1 cup uncooked rice
1/4 tsp each Cajun seasoning, dried thyme and salt
8 oz large peeled raw shrimp
1 cup frozen cut okra

1. Coat a large nonstick skillet with nonstick spray. Heat over medium-high heat. Add chicken and cook, turning once, 5 minutes or until browned.

2. Add onion, pepper, sausage and celery; sauce 3 minutes or until sausage is browned. Stir in water, rice and seasonings; bring to a boil.

3. Cover and simmer 15 minutes until chicken and rice are almost tender. Stir in shrimp and okra; cover and, stirring once or twice, cook 5 minutes or until chicken and shrimp are cooked through and rice and okra are tender. Serve your favorite hot sauce on the side.

Per serving (with skinned chicken): 415 cal, 34 g pro, 47 g car, 4 g fiber, 9 g fat (3 g sat fat), 154 mg chol, 559 mg sod

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