Instructions: Cook sausages in shallow pan 15 minutes in 350-degree oven. Drain off grease. Slice sausage into 1-inch cubes. Combine flour with peppers and paprika in shallow bowl. Dredge chicken cubes in flour mixture. Reserve remaining flour mixture for later use.

Saute coated chicken cubes in large saute pan in vegetable oil until chicken is golden.

In 5-quart kettle, saute celery, bell pepper, onion and garlic in butter about 3 minutes. Add reserved flour mixture, sausage and chicken. Saute 3 minutes. Add stock and okra, if using, bring to boil and cook until heated through. Serve over rice; garnish with parsley or onions.

This recipe yields 4 quarts, 8 to 10 servings.

Comments: Andouille sausage is available at some specialty food stores. Smoked sausage links can be substituted, although the flavor will not be exactly the same. Okra - fresh, canned or frozen - also is sold primarily in specialty stores. Use to taste.

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