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Preheat olive oil in a large pot over medium-high heat. Add sausage and cook, tossing occasionally until browned, about 5 - 6 minutes. Transfer to a plate lined with paper towels to drain, leave oil in pan.
Add onion, bell pepper, and celery to pot. Saute 6 minutes. Add garlic and saute 1 minute longer.
Pour in chicken broth, crushed tomatoes, paprika, thyme, oregano, cayenne pepper and season with salt and pepper to taste. Stir in cooked sausage and rice.
Bring mixture to a light boil over medium-high heat. Reduce heat to low heat, cover and simmer until rice is almost fully tender, about 20 - 25 minutes. Stir in a little extra broth as needed.
Stir in shrimp and okra, cover and continue to cook until shrimp have cooked through, about 4 - 5 minutes.
Stir in chicken, green onions and parsley. Serve immediately garnishing each serving with more parsley if desired.