7.9g protein per 100 cal
- Prep
- 15 mins
- Cook
- 45 mins
- Total
- 1 hr
Ingredients
Instructions
-
Heat the oil in a large pot over medium-high heat. Once the oil is hot, add the onion, celery, and garlic. Cook for 3 to 4 minutes, stirring occasionally, until the onion softens and becomes aromatic.
-
Pour in the chicken stock and add the chicken sausage, tomatoes, okra, bay leaf, thyme, basil, salt, black pepper, and cayenne. Turn the heat to high and bring the mixture to a boil. Once boiling, cover the pot, reduce the heat to medium, and let it simmer for 10 minutes.
-
Stir in the rice and cover again, allowing the soup to cook for an additional 8 to 10 minutes, until everything is fully heated through.
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Before serving, make sure to remove the bay leaf.
Tami’s notes
If you like more heat, increase the amount of cayenne pepper or add a dash of hot sauce to the pot while simmering.
You can substitute white rice with brown rice or cauliflower rice for a lower-carb option.
For extra protein, consider adding shrimp or shredded chicken towards the end of cooking. If using shrimp, add during the last 5 minutes of simmering to avoid overcooking, and if using pre-cooked shredded chicken, stir it in with the rice to heat through.
Nutrition
Per serving: Calories 442kcalProtein 35gCarbs 46gFat 13g
Nutrition is an estimate and will vary with the brands and amounts you use.