Recipe(tried): Spicy Gumbolaya - Karen, is a combo I made up....

This is a combination of two recipes I adapted to suit my tastes when our neighbors garden and ours overflowed with okra in 1998.The jambalya I remember from childhood was served at a restaurant no longer in existence. It looked like a riverboat, paddle wheel and all, can't remember the name. Had a risotto texture (I didn't know what risotto was then!) and little squares of ham, I wish I could remember the rest because I sure remember loving it. It's a Chinese restaurant now and has been remodled. Here's my creation...I created it before we changed eating habits, I will have to look around to see if I wrote down a lighter version, but you could substitue lighter versions of the ingredients easily I think.

SPICY GUMBOLAYA

Makes 3 servings (that's just how it turned out!)

2 Tablespoons olive oil
4 chicken thighs, boned, skinned and cut into bite-sized pieces
4 sausage patties, cut into chunks
1/2 a large onion, chopped
1/2 large green pepper, chopped
2 large garlic cloves, chopped
2 ribs celery, chopped
7 oz. stewed tomatoes
2 1/2 cups chicken broth
1 Tablespoon Worcestershire sauce
1 teaspoon Tabasco
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1/2 cup rice, uncooked
cayenne, salt and pepper to taste
5 or 6 okra, sliced
2 Tablespoons flour

Saute chicken and sausage over medium heat until brown, about 8 minutes. Transfer mixture to a bowl, reserve. Deglaze pan and add deglazing liquid and browned bits to chicken stock. Saute onion and bell pepper with garlic and celery in olive oil until soft and brown, about 6 minutes. Add flour and stir until golden, about 5 minutes. Don't let burn. Gradually whisk in chicken broth, then stir in stewed tomatoes with their juices, Worcestershire sauce, Tabasco, thyme and parsley.Bring to a boil. Mix in reserved chicken mixture, okra and rice. Reduce heat to medium and cook uncovered until rice is tender and most of liquid is absorbed, about 30-40 minutes, stirring occasionally. (Add more broth, a bit at a time, if mixture becomes too dry before rice is tender) Remove from heat. Season to taste with cayenne, salt and pepper. Enjoy!