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Ingredients

¼ cup olive oil, divided ½ pound Italian sausage, cut into 1/4-inch slices ¼ cup all-purpose flour 1 pound skinless, boneless chicken breasts, cut into 1/2-inch strips 1 cup chopped onion 1 cup diced green bell pepper 1 cup chopped celery 2 tablespoons minced jalapeno peppers 1 teaspoon ground paprika 1 ½ cups 1/4-inch fresh okra slices 1 cup chicken broth ½ cup white wine 2 cups cooked white rice

Nutrition Info

373 calories carbohydrate: 25.2 g cholesterol: 54.7 mg fat: 18.1 g fiber: 1.7 g protein: 22.5 g saturatedFat: 4.2 g servingSize: - sodium: 525.6 mg sugar: 2.8 g transFat: : - unsaturatedFat: : -

Heat 2 tablespoons oil in a large skillet over medium heat. Add sausage, cook and stir until browned, about 10 minutes. Transfer to a plate lined with paper towels using a slotted spoon.
Heat remaining 2 tablespoons oil in the skillet. Add flour, cook, whisking constantly, until dark brown, 8 to 10 minutes. Add chicken, onion, green bell pepper, celery, jalapeno peppers, and paprika, cook and stir until onion softens, 7 to 8 minutes.
Pour chicken mixture into a slow cooker. Stir in cooked sausage, okra, chicken broth, and white wine.
Cover and cook on Low until flavors combine, 7 to 8 hours. Serve over rice.

6 servings

This is a great dish served over your favorite white or brown rice.