Louisiana-style Smothered Okra and Chicken

submitted by butterflydog

1 chicken
seasoned salt
pepper to taste
1 yellow onion diced
1 lg bell pepper diced
1 clove garlic chopped
2 links of garlic sausage cubed
1, 48 oz bag and 1, 16 oz bag okra
1, 16 oz can of tomato sauce
2, 16 oz cans hot Rotel brand tomatoes
1 bag of large shrimp
Cooked Rice

Cut up chicken, season chicken with salt and pepper and cook in skillet.
When cooked, remove bones , dice and set aside . In large pot coated with
oil cook onion, pepper and garlic. Add diced chicken and stir to brown.
Add sausage and more oil if needed to prevent sticking. Cook and stir 15
minutes. Add okra and then add tomato sauce with 1/2 cup water and cook
/stir another 15 minutes. Add the Rotel tomatoes and shrimp with another
1/2 cup water and 15 shakes of seasoning salt. Simmer about 1/2 hr or
until shrimp are cooked. Serve over cooked hot rice. Yield: 10 12
servings

Source: adapted from Out Here magazine

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