*The okra can be a little “slimy” sometimes; adding a splash of white vinegar at the end helps to cut through the sliminess, and you’ll never know it’s there.

3 or 4 strips bacon
1 small onion, chopped
1 bell pepper, chopped
3 stalks celery, chopped
1 15-oz. can chopped tomatoes
1 bag frozen okra (I don’t actually know the size- it’s probably around 4-6 cups), thawed
1 package fully cooked turkey sausage (14 oz.), cut into 1-inch pieces
1 cup rice
2 bay leaves
1 1/2 teaspoons Old Bay seasoning
1 teaspoon Tony Chachere’s seasoning
4 cups chicken broth
salt and pepper to taste (you won’t need much salt at all since Tony C. has salt in it)

3 or 4 strips bacon 1 small onion, chopped 1 bell pepper, chopped 3 stalks celery, chopped 1 15-oz. can chopped tomatoes 1 bag frozen okra (I don’t actually know the size- it’s probably around 4-6 cups), thawed 1 package fully cooked turkey sausage (14 oz.), cut into 1-inch pieces 1 cup rice 2 bay leaves 1 1/2 teaspoons Old Bay seasoning 1 teaspoon Tony Chachere’s seasoning 4 cup s chicken broth

Cook rice according to instructions on packaging. In a large dutch oven or stock pot, heat the bacon over medium heat and render fat. Remove the bacon and set aside. Add onion, pepper and celery and cook for 7-10 minutes, or until onions are slightly translucent. Add tomatoes (with their juice), okra, seasonings and chicken broth. Add the bacon back to the pot. Bring to a boil and reduce heat to low. Add sausage and rice. Cook for 10-15 more minutes (if it gets too thick for your liking, feel free to add a little more chicken broth or even a little water). Remove the bacon and bay leaves and serve.