-8 teaspoons extra virgin olive oil
-1 green bell pepper, seeded and chopped or 1 cup of frozen chopped green pepper
-12 scallions, sliced
-2 garlic cloves, minced
-1 (28 oz) can crushed tomatoes
-4 cups chicken broth
-1 bag frozen sliced okra
-1/2 teaspoon cayenne
-1 cup regular long-grain rice
-1 pound frozen shrimp (peeled, deveined and cooked)-remove tails
-1 boneless, skinless chicken breast
-about 16 slices of kielbasa
In a large nonstick saucepan over medium heat, heat the oil. Saute the bell pepper, scallions and garlic until softened (about 5 minutes). Stir in tomatoes, broth, okra and cayenne. Bring to a boil. Reduce the heat, cover and simmer for 15 minutes.
Stir in the rice, cover and simmer for another 15 minutes. Add the chicken and kielbasa; simmer, covered for about 20 minutes. The chicken needs to be fully cooked and the rice tender. Add the shrimp, stir and enjoy! If you want more kick, you can add a couple drops Tabasco sauce.