Smoked Sausage And Okra Dirty Rice

Bring 4 cups water to a boil in a 4 quart heavy saucepan, then add rice and 1/2 teaspoon salt and cook, covered tightly, over low heat until water is absorbed and rice is tender about 20 minutes. Remove from heat and let stand, covered and undisturbed, 10 minutes. Fluff rice with a fork and keep covered.

While rice cooks, heat 1 tablespoon oil in a 10 to 12 inch heavy skillet (preferably cast iron) over moderately high heat until hot but not smoking, then saute sausage in 2 batches, stirring occasionally, until browned, 2 to 3 minutes per batch, transferring with a slotted spoon to a bowl. Add okra to skillet and saute, stirring occasionally, until browned, 2 to 3 minutes. Transfer to another bowl.

Heat remaining tablespoon oil in skillet over moderately high heat until hot but not smoking, then saute onions and bell pepper, stirring occasionally, until softened and browned, about 5 minutes. Add garlic and saute, stirring, 1 minute.

Add okra, broth, black pepper, remaining 1/4 cup water, and remaining teaspoon salt and simmer, uncovered, stirring occasionally, until slightly thickened and level of liquid is evaporated to just below surface of solids, 10 to 15 minutes. Stir in sausage.

Toss sausage mixture with rice, scallions, and salt and pepper to taste.