Yield: 8 to 10 servings


¼ cup vegetable oil

1 cup diced red bell pepper

1 cup diced yellow onion

1 cup diced celery

1 cup uncooked rice

2 cups chicken broth

2 cups frozen sliced okra

1 (14.5-ounce) can diced tomatoes

1 pound smoked sausage, sliced 

½ pound peeled and deveined shrimp

½ pound crabmeat

1. Spray a 13-x-9-x-2-inch baking dish with nonstick cooking spray. Set aside.


2. In a large stockpot, heat oil over medium-high heat. Add bell pepper, onion, and celery. Cook, stirring often, until onion is translucent, 5 to 6 minutes. 


3. Add rice and broth to pot, stirring to combine. Bring to a boil. Reduce heat to a simmer. 


4. Cover and cook until rice is done, approximately 20 minutes. 


5. Add okra and tomatoes, stirring to combine. Cook until heated through, 2 to 3 minutes. 


6. Add sausage, shrimp, and crabmeat, stirring to combine. Cook until shrimp are pink, 2 to 3 minutes. 


7. Spoon into prepared baking dish.* 


8. Preheat oven to 350°. 


9. Cover and bake until heated through,1 hour.


*If you’re making this dish ahead, cover it and freeze it at this point. Thaw overnight in the refrigerator before baking.