

Ingredients:
- 1.5 pounds chicken, cooked and cut into bite-sized pieces
- 1 package savory breakfast sausages, sliced
- 1/4 cup oil (grapeseed or olive)
- 6-8 medium tomatoes, chopped (or 2-14.5 ounce cans stewed tomatoes)
- 32 ounces chicken broth
- 2 cups fresh okra
- 1 large onion
- 2 cups green beans
- 1 large red pepper
- 1 large green pepper
- 1-2 hot peppers
- 1 medium zucchini
- 6 stalks celery
- 2 cans beans (white, pinto or blended work well)
- 3 tbsp fresh basil, chopped
- 5 garlic cloves, minced
- 1 tbsp Italian herbs
- 1 tbsp paprika (smoked paprika is nice here)
- Salt and pepper to taste (cayenne if you want spicy)
Instructions:
- Chop all the veggies into bite-sized pieces
- In a large skillet, add oil, green beans, chopped peppers and celery. Cook for 5 minutes then add onions, okra and minced garlic and cook until vegetables are still slightly crunchy
- Meantime, cook chicken in broth and set aside until cool enough to chop
- Add sausage, tomatoes, beans, Italian herbs and paprika to sauce pan the broth is in and set to low/medium heat
- Reintroduce chicken after it cools enough to chop
- Add veggies and cook 10 minutes to allow flavors to blend
- Salt and pepper to taste
My garden has been trickling okra and it took me nearly a week to collect enough for this recipe, but it was worth the wait! -Patty